Difference between revisions of "Butternut Squash Soup with Rose Harissa"

Revision as of 10:49, 2 August 2012

Butternut Squash Soup with Rose Harissa
Servings:	Serves 4
Difficulty:
Overall recipe rating: 73/100 out of 100, based on 39 votes  You need to enable JavaScript to vote

Harlequin F1 squash would work instead of the butternut squash

Butternut Squash Soup with Rose Harissa - about this recipe

Any variety of summer squash or winter squash would work well as a replacement for butternut squash - even pumpkins.

Ingredients

• 2 tablespoons Belazu Argan Oil
• 1 red onion, sliced
• 300g squash, cut into 2.5cm (1in) dice
• 1 vegetable stock cube
• 300ml boiling water
• Single or double cream
• Rose Harissa paste (to taste)

Method

1. Heat the argan oil in a saucepan, add the sliced red onion and cook for 2-3 minutes.
2. Add the squash, fry for a further 2-3 minutes.
3. Dissolve the stock cube in the boiling water, and add to the pan.
4. Raise the heat, and when the soup begins to boil, lower the heat to a rapid simmer. Simmer for 10-12 minutes.
5. Place the hot soup carefully into a blender, and blend until smooth.
6. Stir a swirl (approx ¼ level teaspoons but depends on how spicy you like your soup!) of Rose Harissa onto each serving along with a swirl of cream and serve.

This recipe originated from the recipe section of Belazu.com

All Belazu products shown can be purchased online or obtained from their network of stockists:

• UK Belazu stockists
• Worldwide Belazu stockists

Many thanks to Belazu for kindly giving Cookipedia permission to use the recipes from their website.

Belazu products used in this recipe

• Belazu Argan Oil
• Belazu Rose Harissa