Get ready to transform your kitchen into a gourmet haven with this mind-blowing Roasted Kuri Squash Soup that's about to become your new obsession! Imagine a velvety, rich soup that combines the sweet, nutty flavors of roasted kuri squash with a spicy kick of harissa-coated chickpeas. This isn't just another soup recipe - it's a culinary adventure that will warm your soul and tantalize your senses, perfect for those chilly evenings when you crave something extraordinary.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 60 mins
Cuisine: Vegetarian
Serves: 4 servings
Ingredients
- 1 kuri squash, halved and seeds removed
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 can chickpeas, rinsed and drained
- 1 tablespoon harissa paste
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- Prepare the kuri squash by cutting it in half lengthwise. Use a spoon to scoop out the seeds and stringy flesh from the center. Drizzle the cut sides with 1 tablespoon of olive oil and season with salt and pepper. Place the squash halves cut-side down on the prepared baking sheet.
- Roast the kuri squash in the preheated oven for about 30-35 minutes, or until the flesh is tender and easily pierced with a fork. Once done, remove from the oven and allow to cool slightly before scooping the flesh out into a bowl. Discard the skin.
- While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5-7 minutes, or until the onion is translucent and softened.
- Add the minced garlic and ground cumin to the pot, stirring for about 1 minute until fragrant. Be careful not to burn the garlic.
- Pour in the vegetable broth and bring the mixture to a simmer. Once the broth is simmering, add the roasted kuri squash flesh and stir to combine. Allow the soup to simmer for an additional 10-15 minutes to let the flavors meld.
- While the soup is simmering, prepare the harissa chickpeas. In a small bowl, mix the rinsed and drained chickpeas with the harissa paste, ensuring the chickpeas are well-coated. You can adjust the amount of harissa based on your heat preference.
- In a skillet over medium heat, add the harissa-coated chickpeas and cook for about 5-7 minutes, stirring occasionally, until they are heated through and slightly crispy.
- Once the soup has simmered, use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender. Blend until smooth, then return to the pot.
- Season the soup with additional salt and pepper to taste. If the soup is too thick, you can add more vegetable broth to reach your desired consistency.
- To serve, ladle the roasted kuri squash soup into bowls and top each serving with a generous spoonful of the harissa chickpeas. Enjoy your delicious and warming roasted kuri squash soup!
Tips
- Choose a ripe kuri squash with a deep orange color and firm skin for the best flavor intensity.
- Don't rush the roasting process - allowing the squash to caramelize brings out its natural sweetness.
- For extra depth, consider toasting the cumin briefly before adding to the pot to enhance its aromatic qualities.
- If you prefer a smoother texture, strain the soup after blending for an ultra-silky consistency.
- The harissa chickpeas can be prepared ahead of time and stored separately, making meal prep easier.
- Adjust the harissa quantity based on your spice tolerance - start conservatively and add more if needed.
- A dollop of Greek yogurt or a sprinkle of fresh herbs can add a beautiful finishing touch to the soup.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 8g
Fat: 10g
Saturated Fat: g
Cholesterol: 0mg
