Butternut Squash Soup with Rose Harissa
Any variety of summer squash or winter squash would work well as a replacement for butternut squash - even pumpkins.
Butternut Squash Soup with Rose Harissa | |
---|---|
Servings: | Serves 4 |
Calories per serving: | 114 |
Ready in: | 30 minutes |
Prep. time: | 10 minutes |
Cook time: | 20 minutes |
Difficulty: | |
Recipe author: | JuliaBalbilla |
First published: | 22nd January 2013 |
Best recipe reviewDifficult ingredients 4/5 Argan oil can be rather hard to find, but you can get it easily on-line. |
Ingredients
Printable π¨ shopping π list & π©βπ³ method for this recipe
- 2 tablespoons Belazu Argan Oil
- 1 red onion, sliced
- 300g squash, cut into 2.5cm (1in) dice
- 1 vegetable stock cube
- 300ml boiling water
- 2 tablespoons of Single cream or double cream
- Rose Harissa paste (to taste)
Method
- Heat the argan oil in a saucepan, add the sliced red onion and cook for 2-3 minutes.
- Add the squash, fry for a further 2-3 minutes.
- Dissolve the stock cube in the boiling water, and add to the pan.
- Raise the heat, and when the soup begins to boil, lower the heat to a rapid simmer. Simmer for 10-12 minutes.
- Place the hot soup carefully into a blender, and blend until smooth.
- 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:
Many thanks to Belazu for kindly giving Cookipedia permission to use the recipes from their website.
Belazu products used in this recipe
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