Butternut Squash Soup

This hearty soup recipe is shared from Stonewall Kitchen and highlights their spicy Harissa Sauce. Harissa is a flavorful Tunisian hot sauce that is served throughout North Africa and the Middle East and theirs is made the traditional way with peppers, herbs, spices and olive oil. It’s has a captivating aroma and taste that spices up this winter soup. This serves 4 to 6 and will just take you 45 minute to prepare and cook.

Butternut Squash Soup

Ingredients
2 Tablespoons olive oil
2 Tablespoons butter
1/2 cup celery, small dice
1 cup carrots, small dice
1 cup onion, small dice
Salt and pepper
2 pounds butternut squash, peeled, seeded and diced
4-6 cups chicken stock
1 cup Stonewall Kitchen Harissa Sauce
1 cup chickpeas, drained
1 1/2 cups zucchini, 1/2-inch dice
Fresh parsley or cilantro chopped for garnish

Directions
Heat oil and butter over medium heat in a large stock pot. Add celery, carrots and onion and sauté until tender. Season with salt and pepper.
Add butternut squash and chicken stock. Bring to a boil. Reduce heat and simmer until the squash is tender. Puree soup using an immersion blender or food processor.
Add Harissa Sauce, chickpeas and zucchini. Simmer 10 minutes or until the zucchini is tender. Serve garnished with parsley or cilantro.

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