Sunday, January 13, 2013

Harissa Butternut Soup

Thick, well-spiced, smooth winter soup.

1 butternut squash and 1 sweet potato - roast the smithereens out of them ahead of time (like, till squash has brown bubbly skin and starts to lose its shape), peel and deseed.
1 large onion, chopped
2 cloves garlic, minced
Harissa paste or spice mix
1 can diced tomatoes
1 TB orange juice
4 cups veggie broth

Sautee onion and garlic in ghee until onion is translucent.  Add everything else.  Puree with immersion blender, taste & adjust flavors.  

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