Harissa Butternut Squash Soup
Servings: 6
Ingredients
- 1 medium butternut squash peeled, seeds scooped out, and diced into 1" pieces
- 3 tablespoons olive oil
- 1 yellow onion sliced
- 1 red bell pepper stem and seeds removed, sliced into large pieces
- ½ teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon paprika
- ½ teaspoon salt
- 3 cloves garlic minced
- ⅓ cup harissa
- 2 cups vegetable broth
- 1 14 oz can coconut milk
- salt and pepper to taste
Instructions
- Preheat oven to 400 degrees F.
- Toss butternut squash in 2 tablespoons of olive oil and season with salt and pepper.
- Place on a baking sheet. I line mine with aluminum foil for easier clean up, but this is optional.
- Bake in preheated oven for 40-45 minutes, until tender.
- In large soup pot, heat remaining olive oil over medium-high heat.
- Add onion and bell pepper, season with cumin, chili powder, paprika, and salt, and cook until softened, about 5-7 minutes.
- Add garlic and harissa, and cook another 1-2 minutes.
- Add butternut squash, vegetable broth, coconut milk, and season with salt and pepper.
- Let it come to a boil and simmer for 10 minutes.
- Place soup in high-powered blender or use an immersion blender to puree soup until silky smooth.
- Serve and enjoy!