Butternut Squash Soup with Rose Harissa
From Cookipedia
Any variety of summer squash or winter squash would work well as a replacement for butternut squash - even pumpkins.
Ingredients
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
- Single 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
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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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