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Zuppa di Zucca Butternut con Harissa

Riscaldati con una ciotola di questa confortante zuppa di zucca butternut con harissa, dove la dolce e cremosa zucca butternut si sposa perfettamente con il sapore audace e affumicato della pasta di harissa.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Soup
Cuisine: Italian
Calories: 231
Ingredients Equipment Method Notes

Ingredients
  

Soup
  • 1 butternut squash peeled, seeded, and cubed (about 4 cups)
  • 1 onion cut into 8 wedges
  • 2 cloves garlic peeled
  • 2 tablespoons olive oil
  • 4 cups chicken broth or vegetable broth
  • 2 tablespoons harissa paste
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1 1/2 tablespoons brown sugar
  • 2/3 cup heavy cream or as needed
  • salt and freshly ground black pepper to taste

Equipment

  • Blender
  • Oven

Method
 

  1. Preheat the oven to 200 degrees C and line a baking sheet with parchment paper.
  2. In a bowl, toss the butternut squash, onion, and whole garlic with olive oil until coated. Spread them on the prepared baking sheet.
  3. Roast in the preheated oven until the vegetables are tender and slightly caramelized, about 25-30 minutes.
  4. Transfer the cooked vegetables to a blender. Note: If the ingredients are hot, fill the blender only halfway and hold the lid down with an oven mitt. You may need to blend in batches.
  5. Add the broth, harissa paste, cumin, smoked paprika, and brown sugar to the blender. Blend until smooth.
  6. Pour the blended mixture into a pot and bring to a boil. Then, reduce the heat to a simmer and cook for 10 minutes to allow the flavors to meld.
  7. Stir in the heavy cream and season with salt and pepper to taste.
  8. Ladle the soup into bowls and serve with a swirl of heavy cream, if desired.

Notes

For a vegan version, substitute the heavy cream with coconut milk or a non-dairy cream alternative. Adjust the harissa paste to taste if you prefer a milder or spicier soup.