Harissa, Carrot, and Butternut Squash Soup with Crispy Dukkha

steps

1. Heat olive oil or ghee in a large dutch oven over medium-high heat until shimmering. Add onion, garlic, and ginger and cook, stirring occasionally, until softened, about 3 minutes. Add harissa paste, 1 teaspoon coriander, 1 teaspoon cumin, 1 teaspoon salt and cook, stirring constantly, until fragrant and softened, 1 minute.
2. Add carrot, squash, vegetable broth, and 2 teaspoons salt and bring to a boil over high heat. Reduce to a simmer on medium-low, add coconut milk and cook, covered, until squash and carrots are very tender, about 20 minutes.
3. While soup simmers, heat a small skillet over medium heat. Add pistachios, pepitas, sesame seeds, and remaining ½ teaspoon salt and cook, stirring constantly, until nuts and seeds are golden brown and toasty smelling, about 3 to 5 minutes. Add remaining coriander and cumin and cook, stirring constantly, to bloom spices, 30 seconds; remove from heat. Transfer to a spice grinder or a mortar and pestle and coarsely crush seeds.
4. Once squash and carrots are tender, remove soup from heat. Using either an immersion blender or upright blender, blend soup until smooth and creamy, about 2 minutes. Serve soup in individual bowls topped with crispy dukkha topping and a drizzle of coconut milk.