Rich with warm, earthy flavors and vitamins, this carrot and butternut squash soup balances autumnal flavors with a little spice from the harissa. Top with crispy dukkha, pepitas, crushed pistachios, and an extra drizzle of coconut milk.
Serves 4 to 6
2 tablespoons olive oil or ghee
1 small yellow onion, chopped
2 garlic cloves, minced
1½ teaspoons freshly grated ginger
1 tablespoon harissa paste
1¼ teaspoons ground coriander, divided
1¼ teaspoons ground cumin, divided
3½ teaspoons salt, divided
1½ pounds carrots, peeled and coarsely chopped
1 medium butternut squash, peeled and coarsely chopped
4 cups vegetable broth
1 cup coconut milk, plus more for garnish
½ cup shelled pistachios
¼ cup pepitas
¼ cup white sesame seeds
- 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.
- 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.
- 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.
- 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.
Recipe ByAli Ramee