It's officially soup season and the market is ripe with squash in all different shapes and sizes. Squash boast an incredible amount of vitamins and minerals, like Vitamins A, C, B12, and folate, and just tastes right this time of year.
When buying squash, look out for varieties with soft, edible skin, like delicata, petite butternut, kabocha, and (my personal favorite) acorn squash. There's nothing wrong with thick-skinned squash, but let's face it: it's annoying to cook! Save yourself the trouble.
This Harissa-spiced acorn squash soup has become a staple in my kitchen over the past few weeks. I love the heartiness of the squash, along with the warmth and depth of flavor from the Harissa. Serve alongside roast chicken, a simple salad or have on its own.
HARISSA-SPICED ACORN SQUASH SOUP
¼ cup + 1 tbsp coconut oil ghee (Fourth & Heart's California garlic ghee is amazing in this)
2 medium-sized acorn squash
1 medium onion, roughly chopped
2 cloves of garlic, roughly chopped
4 cups bone or vegetable broth
2 tbsp Harissa paste (I like New York Shuk)
Salt and pepper
Rosemary (for garnish)
Preheat your oven to 350 degrees F. Cut acorn squash and scoop out seeds. Place on a parchment-lined baking sheet. Melt ¼ cup of ghee or coconut oil and pour evenly over squash. Season with salt and pepper, and roast for 40 minutes, or until tender.
Heat remaining tablespoon of coconut oil or ghee in a Dutch oven. Add chopped onions and garlic and stir over a medium heat for a couple of minutes. Add roasted squash and Harissa and continue to stir for another minute or two before covering with broth. Bring to a simmer and allow to cook for 15-20 minutes.
Use a hand mixer or transfer contents to a high-speed blender and puree until smooth. Season with salt and pepper. Serve with fresh or dried rosemary as a garnish.