Butternut Squash and Red Pepper Soup with Harissa & Tahini
This roasted butternut squash and red pepper soup gets a light, smoky heat from harissa and a creamy texture from tahini, no dairy needed.
Servings: 5
Ingredients
- 1 medium yellow onion, roughly chopped
- 2 red bell peppers, roughly chopped
- 1 butternut squash (2½-3 pounds) peeled, seeded, and chopped into 1-inch cubes (should yield 2-2½ pounds of chopped squash)
- 2 tablespoons extra virgin olive oil,
- 1½ teaspoons kosher salt, divided
- 2 teaspoons harissa seasoning, (see recipe notes for substitutions)
- 4 cloves fresh garlic,
- 4 cups low-sodium vegetable or chicken broth, plus extra to adjust texture
- ⅓ cup tahini, (see recipe notes for substitutions)
- 1-2 tablespoons harissa paste
- Optional garnish: Tahini drizzle, extra harissa paste, roasted pepitas, chopped parsley
Instructions
- Preheat your oven to 400℉.1 medium yellow onion,, 2 red bell peppers,, 1 butternut squash (2½-3 pounds)
- Line a rimmed sheet pan with parchment or foil, and add the chopped vegetables. Drizzle with the olive oil and sprinkle with ¾ teaspoon kosher salt and the harissa seasoning. Toss everything together until the vegetables are coated. Trim the tops of the unpeeled garlic cloves and add them in the corner of the pan.2 tablespoons extra virgin olive oil,, 1½ teaspoons kosher salt,, 2 teaspoons harissa seasoning,, 4 cloves fresh garlic,
- Roast for 35 minutes, then take the pan out of the oven and remove the garlic cloves and set aside to cool. Toss the vegetables with a spatula and return to the oven for another 15 minutes.
- Scrape the roasted vegetables into a large saucepan or a small soup pot. Squeeze the roasted garlic cloves out of the skins right into the pot.
- Add the broth and ½ teaspoon of kosher salt, and bring to a simmer over medium-high heat. Simmer for 5 minutes.4 cups low-sodium vegetable or chicken broth,
- Turn off the heat and allow the soup to settle for a minute. Add the tahini and harissa paste, and blend well using your immersion blender. Add more broth if needed to adjust the consistency. Taste and add the remaining salt if needed.⅓ cup tahini,, 1-2 tablespoons harissa paste
- Spoon the soup into bowls and drizzle with extra tahini and harissa paste. If your tahini is thick, thin it with a bit of water.Optional garnish: Tahini drizzle, extra harissa paste, roasted pepitas, chopped parsley
Notes
Alternate preparation:
To make this recipe with only harissa paste (not the seasoning blend), mix 2 teaspoons of the paste into the olive oil and toss with the vegetables before roasting. Proceed with the recipe as written.Substitutions:
- For the harissa seasoning: Stir together equal parts of ground cumin, ground coriander, garlic powder, smoked paprika, and ancho chili powder.
- For the tahini: substitute sunflower butter or almond butter.
- For the fresh garlic: substitute 1 teaspoon of garlic powder or minced dried garlic during the simmering phase.
Leftovers:
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- This soup also freezes well for up to 3 months.
Nutrition
Serving: 1.5cups | Calories: 256.5kcal | Carbohydrates: 31g | Protein: 6.2g | Fat: 14.5g | Saturated Fat: 2.1g | Polyunsaturated Fat: 4.5g | Monounsaturated Fat: 7.3g | Sodium: 753.2mg | Potassium: 779.8mg | Fiber: 6.9g | Sugar: 7.5g | Vitamin A: 17500.7IU | Vitamin C: 96mg | Calcium: 139.9mg | Iron: 2.8mg
