Harissa Butternut Soup

Harissa Butternut Soup

This is a comforting, warming soup with a fiery harissa kick which goes brilliantly with the sweetness of the butternut squash. We love keeping it warm in a big flask and serving it with rosemary flatbreads as part of a winter picnic.

 

Serves 6

 

Ingredients:

3 butternut squash

3 white onions, roughly chopped

3 cloves of garlic, roughly chopped

A glug of olive oil

2 tsp of harissa paste, harissa spice mix (Or make your own using a combination of dried paprika, ground caraway, chilli powder, ground coriander seed and a touch of ground cumin.)

2 good quality vegetable stock cubes dissolved in 1 litre of boiling water 

Sea salt & freshly ground black pepper

 

Method:

 

1. Preheat the oven to 180C/350F/Gas Mark4.

2. Cut each butternut squash in half, lengthways, scoop out the seeds and brush them all over with olive oil.

3. Place them cut side down on a baking tray, lined with greaseproof paper then put them in the oven to roast for about 45 minutes or until you can easily cut though to the centre with a knife.

4. Meanwhile, in a large, deep saucepan, gently sweat the onions and garlic in a tablespoon of olive oil and once they have softened and are opaque add the harissa then take the pan off the heat and set aside.

5. Once the butternut is cooked, remove the tray from the oven and allow the butternut to cool enough to handle then peel off the skin and discard.

6. Place all the flesh in the same saucepan as the onions, garlic and harissa along with the stock and if it is needed enough boiling water to completely submerge the veggies.

7. Put the pan back on the heat, bring to the boil then reduce to a simmer for 10-15 minutes then remove from the heat to cool slightly before blending in a blender or with a hand held blender.

8. Serve simply on it's own or with a swirl of yogurt of your choice.