Moroccan Style Butternut Squash Stoup #SoupSaturdaySwappers

I wasn't sure I was going to be able to participate this month.  We had a bit of a hurricane last week, you might have heard about it? Hurricane Michael hit just about 50 miles from us, at one mile shy of a Category 5.  We were without power for a few days, and I just didn't think this was going to come together at all.
But here I am, and here's my take on the theme for this month, which just so happens to be a Fall Stew, Comforting Fall Stews that is, this event for Soup Saturday Swappers is hosted by Colleen of Faith, Hope, Luck and Love Survive Despite a Whiskered Accomplice. 

I'm there. Even if here in Florida, we're not exactly cold yet.  I'm told that the 90's, temperature wise that is,  are almost behind us.
I'll believe it when I see it.

I went here for my inspiration, but I did change it up.  I used some lovely pork stock, and didn't put in any zucchini, or basil or orange zest which the original recipe called for and I have to admit to upping the spices a touch.    
And...
I didn't add any chicken either.   I used some of the pork I'd made the stock from.
Waste not, want not.  Besides which I love pork.
Sautéeing the onions with the spices actually brings out the flavor more than just dumping them into the pot.

 It looked good, but needed, something.

 So I popped outside, picked some chives, and sprinkled them on top.

After adding the cooked pork and some creme fraiché.  

And I think this could also be made totally vegetarian as well, just by subbing out the pork stock for some vegetable stock.  

Yield: 4-6 generous servingsAuthor: Sid's Sea Palm Cooking

Moroccan Style Acorn and Butternut Squash Stoup

prep time: 15 minscook time: 20 minstotal time: 35 mins

This warm, rich soup tastes fantastic,even the weather is hot out side.

ingredients:

1 tablespoon olive oil

1 cup chopped onion

1 teaspoon ground cumin (heaped)

1/4 teaspoon ground cinnamon (heaped)

1/4 teaspoon ground red pepper (heaped)

4 cups (1/2-inch) cubed peeled butternut  

2 tablespoons no-salt-added tomato paste

4 cups Pork Stock

2/3 cup uncooked couscous

3/4 teaspoon kosher salt
2 cups chopped cooked pork

1 tablespoon Cremé Fraiché (totally optional)
1 teaspoon chopped chives for decoration

instructions:

Heat a large heavy bottomed pan over medium heat. Add oil to pan; swirl to coat. Add onion, and cook for 4 minutes, stirring occasionally.  Add butternut squash and tomato paste, then add the cumin, cinnamon, and pepper to pan; cook 1 minute, stirring constantly, cook 1 minute. Stir in Pork Stock, scraping pan to loosen browned bits. Bring to a boil. Reduce heat, add the butternut squash  and simmer 10-12 minutes. Stir in couscous, salt and cook 5 minutes or until squash is tender.  Add the chopped cooked pork, just to warm through a little.  Remove pan from heat.  
Serve with some Naan, or a crusty roll and float a little creme fraiche on top and a sprinkle of chopped chives.

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