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 review Difficult ingredients 4/5 Argan oil can be rather hard to find, but you can get it easily on-line. Paul R Smith

Harlequin F1 squash would work instead of the butternut squash

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 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

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:

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

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