Warm up with a bowl of harissa butternut squash soup, where sweet, creamy butternut squash meets the bold, smoky heat of harissa.
Harissa Butternut Squash Soup
Ingredients
- 1 butternut squash – peeled seeded, and cubed (about 4 cups)
- 1 onion cut into 8 wedges
- 2 cloves garlic peeled
- 2 tablespoons olive oil
- 4 cups chicken broth or vegetable broth
- 2 tablespoons harissa paste
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1 1/2 tablespoons brown sugar
- 2/3 cup heavy cream or as needed
- salt and freshly ground black pepper to taste
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Toss butternut squash, onion, and whole garlic with olive oil. Spread out on the prepared baking sheet.
- Roast in the preheated oven until tender and slightly caramelized, 25 to 30 minutes.
- Place cooked vegetables into the jar of a blender. If ingredients are hot, fill blender no more than halfway full, and hold lid down with a potholder. You may have to work in batches. Add broth, harissa paste, cumin, smoked paprika, and brown sugar. Blend until smooth
- Pour blender contents into a stockpot. Bring to a boil, then reduce heat to a simmer. Cook for 10 minutes to allow the flavors to meld. Stir in heavy cream and season with salt and pepper. Ladle into bowls and serve with a swirl of heavy cream, if desired.
