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Harissa Butternut Squash Soup

Harissa Butternut Squash Soup

Emmy
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Appetizer
Servings 6
Calories 231 kcal

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.