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Butternut Squash Soup with Harissa and Lime Yogurt
Serves 4
A classic winter soup, this version has deep flavour and layers of spice that proffer subtle heat. A few spoonfuls of store-bought harissa are the secret to subtle warmth tempered by warm cinnamon and cumin. A finishing touch of lime yogurt gives a fresh and zingy flavour that will have you coming back for more.
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Ingredients
- 2 Tbsp (30 mL) extra-virgin olive oil
- 1 1/2 cups (350 mL) finely diced onion
- 2 cloves garlic, peeled and crushed
- 4 cups (486 g) diced butternut squash
- 1 tsp (5 mL) ground cinnamon
- 1/2 tsp (2 mL) ground cumin
- 1/4 tsp (1 mL) ground coriander
- Pinch salt
- 3 Tbsp (45 mL) harissa paste
- 2 cups (500 mL) low sodium vegetable broth
- 1/2 cup (125 mL) Greek yogurt
- 1 Tbsp (15 mL) lime zest
- 3 Tbsp (45 mL) freshly squeezed lime juice, divided
Directions
01
In large saucepan, sauté onion and garlic in olive oil on medium heat for about 3 minutes, or until onions appear translucent. Add squash and sauté for a further 5 minutes. Add cinnamon, cumin, coriander, and salt and sauté for another minute before adding harissa. Stir frequently over next 2 minutes. Raise heat to high and add vegetable broth, stirring well. Bring to a boil, then reduce heat to gentle simmer and allow to cook for approximately 20 minutes, until squash is tender. Remove from heat and allow to cool slightly. Using hand mixer, blend soup into a fine purée.
02
Combine yogurt, lime zest, and 2 Tbsp (30 mL) lime juice. Add remaining 1 Tbsp (15 mL) lime juice to soup.
03
Ladle soup into bowls and serve with a dollop of lime yogurt.
