Name: Harissa Butternut Squash Soup
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6
Cuisine: American
Ingredients: 1 butternut squash, peeled, seeded, and cubed (about 4 cups); 1 onion, cut into 8 wedges; 2 cloves garlic, peeled; 2 tablespoon olive oil; 4 cups chicken 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 pepper, to taste

Harissa Butternut Squash Soup

In this harissa butternut squash soup, sweet, creamy butternut squash meets the bold, smoky heat of harissa.

55 min total 20 min prep 35 min cook 6 231 cal

Instructions

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1 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.
2 Roast in the preheated oven until tender and slightly caramelized, 25 to 30 minutes.
3 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
4 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.