Wednesday, 15 July 2020

Harissa Spiced Butternut Squash Soup with Tahini Drizzle

Serves: 2
Ready in: 40 minutes


I feel like I find a way to sneak butternut squash into every soup I make so I've made it the star of the show and chucked a cheeky carrot in for good measure. Actually, sneaking extra veg in everything I cook is kind of my thing. The trick is adding veg that are the same colour as what you're already using so they're less conspicuous. Yes, I am genius.

Ingredients 
Soup
  • 2 cups diced butternut squash
  • 1 diced carrot
  • 1/2 white onion
  • 2 cups vegetable stock
  • 1 clove garlic
  • 1 tsp harissa paste
  • 1 handful of chopped parsley

Drizzle
  • 2 tbsp tahini paste
  • 2 tbsp water
  • 2 tbsp olive oil
  • Juice of half a lemon

Garnish
  • Pomegranate
  • Croutons

Method
  1. Sauté the onion and garlic for about 5 minutes, stirring in the harissa half way through.
  2. Add the stock, squash and carrot and cook until soft (20-30 mins)
  3. Stir in the parsley and blend until smooth
  4. For the drizzle, in a separate bowl, whisk the tahini, water, olive oil and lemon juice.
  5. Serve!
Substitutions
  • Harissa paste - you could just use and chili paste though it wont have quite the same aroma
  • Butternut squash - pumpkin

No comments:

Post a Comment