Butternut Squash and Harissa Soup
🍏 What better way to warm up this winter than by trying this delicious soup. Not too spicy and packed full of goodness.
Serves 4 to 6
1 butternut squash, peeled and diced
500g sweet potatoes, peeled and diced
2 onions, diced
1 large carrot, diced
4 garlic cloves, roughly chopped
1 thumb-sized piece of fresh root ginger, roughly chopped (or the squeezy tube!)
1 tbsp olive oil
1 ltr boiling vegetable stock
1 tsp harissa
400g tin of chick peas, drained and rinsed
Juice of 1 lime
1️⃣ Preheat oven to 180C. Place butternut squash, sweet potatoes, onions, carrot, garlic and ginger in a bowl along with the oil and mix well.
2️⃣ Scatter the veg on a baking tray, season and cook in the oven for 45 mins.
3️⃣ Transfer roasted veg to a large pan, pour in the stock and add harissa.
4️⃣ Bring to a simmer, cover with a lid and cook over low heat for 10 mins.
5️⃣ Leave to cook slightly before blitzing to a smooth consistency.
6️⃣ Stir through chickpeas and heat through to serve. Season with salt, pepper and lime juice to taste.
7️⃣ There you have it! Garnish with some corriander, a drizzle of tahini and extra harissa for some 🌶.
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