Butternut Squash Soup with Harissa and Lime Yogurt

A classic winter soup, this version has deep flavor 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 flavor that will have you coming back for more.

Butternut Squash Soup with Harissa and Lime Yogurt

Votes: 0
Rating: 0
You:

Rate this recipe!

Servings

4

Print Recipe

Ingredients

• 2 Tbsp extra-virgin olive oil
• 1 1/2 cups finely diced onion
• 2 cloves garlic peeled and crushed
• 4 cups diced butternut squash
• 1 tsp ground cinnamon
• 1/2 tsp ground cumin
• 1/4 tsp ground coriander
• + pinch salt
• 3 Tbsp harissa paste
• 2 cups low-sodium vegetable broth
• 1/2 cup Greek yogurt
• 1 Tbsp lime zest
• 3 Tbsp freshly squeezed lime juice divided

Ingredients 2 Tbsp extra-virgin olive oil 1 1/2 cups finely diced onion 2 cloves garlic peeled and crushed 4 cups diced butternut squash 1 tsp ground cinnamon 1/2 tsp ground cumin 1/4 tsp ground coriander + pinch salt 3 Tbsp harissa paste 2 cups low-sodium vegetable broth 1/2 cup Greek yogurt 1 Tbsp lime zest 3 Tbsp freshly squeezed lime juice divided

Servings 4 Print Recipe

Instructions

1. 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.
2. Combine yogurt, lime zest, and 2 Tbsp lime juice. Add remaining 1 Tbsp lime juice to soup.
3. Ladle soup into bowls and serve with a dollop of lime yogurt.