Ingredients

The following ingredients have 4 Servings
  • 5 cups peeled and cubed butternut squash (½ a butternut squash)
  • 3 medium carrots (cut into 1-inch rounds)
  • 3 tablespoons olive oil (divided)
  • 1 medium onion (minced)
  • 3 cloves cloves (crushed)
  • 2 tablespoons minced ginger
  • 3 tablespoons harissa paste (see notes)
  • 1 teaspoon EACH: ground cumin and ground coriander
  • ¼ cup orange juice
  • 6 cups chicken stock (can sub vegetable stock for a lighter flavored soup)
  • 1 teaspoon sea salt (more to taste)
  • Juice from ½ lemon
  • Optional: Greek yogurt (to serve)
  • 1 tablespoon olive oil
  • ¼ cup pumpkin seeds
  • 1 tablespoon chopped fresh mint leaves

Instruction

  • Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. Place the butternut squash and carrots on the prepared baking sheet and toss with a tablespoon of oil. Bake for 40 minutes.
  • While the squash and carrots are in the oven, start the rest of the soup. Heat the remaining 2 tablespoons of oil in a large pot over medium-high heat. Add the onion and cook for 5 minutes. Reduce the heat to medium and continue to cook for another 10 minutes, stirring occasionally, until the onion is very brown. Add the garlic and ginger and cook for 30 more seconds.
  • Add the harissa, cumin, and coriander and cook for 1 minute more, stirring constantly. Remove the pot from the heat and add the orange juice. Leave the pot aside until the squash and carrots are ready.
  • To make the mint pumpkin seeds, heat the olive oil in a small frying pan over medium-high heat. Add the pumpkin seeds and cook for 1 minute, swirling the pan a few times. Add the chopped mint and cook for 30 more seconds. Remove from the heat and set the pan aside.
  • Add the roasted squash and carrots to the soup pot and then stir in the stock and salt. Blend the soup, working in 2 batches. Or use an immersion blender. Return the blended soup to the pot, and reheat. Then add the lemon juice and more salt, if you'd like.
  • Serve the soup topped with pumpkin seeds and crispy mint and, if using, the optional Greek yogurt.