Spicy Butternut Squash Soup

Spicy Butternut Squash Soup

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

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Course: Soup

Cuisine: American

Keyword: Gluten-free, healthy, hearty, vegan, vegetarian

Prep Time: 20

Cook Time: 50

Total Time: 1 10

Servings: people

Calories: 177kcal

Ingredients

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

Instructions

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!

Notes

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!

Nutrition

Tried this recipe?Mention @aakruma or tag #heartycooksroom!