HARISSA BUTTERNUT SQUASH SOUP WITH CRISPY POTATOES

Creamy, fiery, crispy, salty..all the flavours and textures are here, it’s so good and perfect for the cold weather!  

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Prep time: 15 minutes

Cook time: 30 minutes

Total time: 45 minutes

Serves 2

Ingredients:

  • 550 g butternut squash

  • 250 g onions, chopped

  • 300 g baby potatoes, sliced

  • 1 tbsp dried herbs (I used herbes de Provence) 

  • 400 ml chicken stock (or vegetable stock)

  • 1 tsp harissa 

  • 80 g orecchiette

  • 15 g seaweed spaghetti (I used @cornishseaweed) 

  • ¼ bunch parsley, chopped 

  • Olive oil

  • Salt and pepper 


Method:

1- Cook the onions and butternut squash in 2 tbsp of olive oil, for 10 minutes, until lightly caramelised. 

2- Season with salt and pepper, and pour the chicken stock over. Add water to fully cover the vegetables if needed. Cook for 20 minutes, or until tender. 

3- Preheat the oven to 200 C/ 180 fan / 7 gas mark. Add the sliced potatoes to a large baking tray with a drizzle of olive oil, dried herbs, salt and pepper. Toss to coat and roast for 10-15 minutes, until golden and crispy. 

4- Cook the orecchiette pasta and seaweed pasta together in boiling salted water until just al dente. Do not overcook the pasta, they will finish cooking in the soup. 

5- Blend the soup until smooth, add the harissa and season to taste. Add the orecchiette and seaweed spaghetti, and bring the soup to a simmer.

6- Serve with the crispy potatoes, and fresh parsley. 

Camille Aubertbutternut squashComment