Spicy Butternut Squash Soup is for days when its bitter cold outside! ☺
This silky-smooth soup gets a hit of spice from ‘Harissa’. It’s a perfect weeknight meal that the whole family will love! Also it’s vegetarian, healthy and absolutely delicious.
Lil about the Squash….
Squashes are true natives of the “New World” and are ubiquitous throughout both North and South America. Butternut squash, in particular is believed to be a cross between a Gooseneck squash and a Hubbard squash. It derives its name from its properties of being smooth as butter and sweet as nut!
Psst…If you are tired of having a potato side all the time, why not try this amazing and healthy (Butternut) squash instead! You ask me why?! Well, the nutrition and health benefits are plenty and there are many ways you can enjoy it too: baked, boiled, sautéed, add it to salads or better still make a mouth-watering soup!
Its believed, eating butternut squash helps prevent high blood pressure and constipation. It also boosts immune functions and keeps your bones strong.
You can also try: Homemade Tomato Soup, Red Lentils & Chicken Soup
My take on Butternut Squash Soup
We love having butternut squash soup during fall/ winter months whenever we get a chance at home or restaurants (if it’s on their menu). I also love including it to my salads and pasta sauce.
Recently, while working on a chili paste recipe, I came across this amazing North African (Tunisian) chili paste/ sauce called: ‘Harissa’. Like the foodie I am, I wanted to make an experimental batch of this paste instead of trying something off the shelf! And I was quite impressed with my effort. Since then I have been using it as a salad dressing, in sandwiches or as a dip.
And when I was working on my Butternut Squash soup recipe, I wanted to add this homemade Harissa paste to it as well. Hence the origin of ‘Spicy Butternut Squash Soup’!
Hope you get to try my version of Spicy Butternut Squash Soup and enjoy.
Spicy Butternut Squash Soup
- 3 1/2 cups Butternut Squash cut into 1 1/2 inch cubes
- 1 medium sized Yellow Onion chopped
- 2 nos Tomatoes
- 1 inch Ginger
- 1/2 tsp Turmeric powder
- 3/4 tsp Red Chili powder
- 1 tsp Black pepper powder
- 1/2 tsp cinnamon powder
- 1/4 tsp Nutmeg powder
- 1/2 cup Heavy Cream or substitute with a mixture of 1/4 cup melted cool butter and 3/4 cup milk or Dairy-Free substitutes
- 2 tsp Harissa paste or as desired
- 1 1/2 tbsp extra virgin olive oil
- 4 cups Vegetable broth or substitute with water
- Salt to taste
- Heat olive oil in a large heavy pot and add onions and 1 tsp salt to it.
- Cover and cook over moderately low heat, stirring occasionally, until the onion is very soft, about 10 minutes.
- Next add squash, cover with lid and cook for 20 minutes. Stir in between.
- Add the tomato paste, ginger paste, turmeric powder, 1 tsp black pepper, cinnamon & nutmeg. Give a quick stir.
- Now add vegetable stock and bring it to a boil. Reduce the heat and simmer until the squash is tender, 20 minutes. Let it cool.
- Working in batches, puree the soup in a blender. Add heavy cream and 2 tsp harissa to the last batch. Return all of the soup to the pot and season with salt and black pepper.
- Serve with dinner rolls or toasted bread. Enjoy!
- You can adjust the quantity of harissa according to your palate.
- If you don’t have heavy cream, use milk and butter mix instead.
- Heavy cream can be replaced by coconut milk to make it vegan!
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