Sweet, earthy, butternut squash roasted with a vibrant mix of spices until the edges begin to darken and caramelise thereby bringing in another layer of flavour. Crazy, crazy good.
Harissa has become such a staple in our kitchen. I’ve tried this gorgeous blend of peppers, chilli’s and other herbs & spices (including, strangely, rose petals) with everything from mackerel to jacket potatoes and I love it. For those that haven’t tried it before it goes way beyond bringing heat to a dish, the balance of spices and flavours are divine and incredibly moreish.
Actually it’s kind of daft that I’m still buying chilli paste when my 12 various chilli plants are all in fruit right now (and honestly, until writing this sentence I hadn’t even considered making my own harissa. Duh. Guess what will be going down in my kitchen this week!)
After whizzing the soup in the blender (it’s the Optimun 9400 all the way in our house) steal a taste and make sure you’re happy with the flavours. If not, add a little more harissa and whizz, taste, repeat until your tastebuds are in heaven.
I hope you get a chance to give this recipe a whirl, and if you have a penchant for deep, flavourful spice, I promise you’ll love it.
- 1 butternut squash 1-1.5kg
- 1-2 heaped tablespoons harissa paste
- Good glug of olive oil
- 1 litre boiling water
- 2 tablepsoons of sunflower seeds
Preheat the oven to 180/350/gas 4.
Peel and chop the squash into chunks.
Pop in a baking tray and dollop with the harissa paste. Mix around until each chunk is coated.
Drizzle with oil and mix again to ensure the oil is evenly spread around.
Roast the squash for 20-30 minutes or until it has softened and started to caramelise around the edges.
Blend with the boiling water for 30-60 seconds until it is smooth. Use a little less water if you prefer a thicker soup, or a little more if you like it thinner.
Toast the sunflower seeds in a hot, dry frying pan until lightly browned and scatter over each bowl of soup for a little bit of tasty texture.