Roast Squash, Tomato & Harissa Soup

This ‘RIVERFORD RECIPE’ is a soup like no other, it is my absolute favourite soup of the season. My tip…MAKE DOUBLE!

A slow roasted squash & tomato soup, with addition of spices along with a final flourish of warming harissa & tangy lemon.

Ingredients

• 400g butternut squash-peeled & chopped into 2cm chunks

• 125g cherry tomatoes-halved

• 1 onion-chopped

• 1 celery stalk-diced

• 1 carrot-diced

• 1 garlic clove-chopped

• 2cm ginger-chopped

• 1 tsp ground cumin

• 1 tsp ground coriander

• 1/2 tsp smoked paprika

• 1/2 tsp cinnamon

• 700ml veggie stock

• 1 tbsp Harissa

• Sea Salt

• Black Pepper

• Olive oil

• Lemon juice

• Light brown sugar

METHOD:

• Preheat oven to 200C/ gas mark 6

• Put squash & toms into roasting tin with 2tbsn olive oil/ salt/ pepper

• Roast for 20 minutes

• In a large pan fry onion, celery & carrot in 1tbsp olive oil for 10 minutes

• Stir in the garlic & spices for 1 minute

• Add veggie stock & simmer for 10 mins until veg are cooked

• Tip the roasted squash & tomatoes into the pan

• Add the harissa

• Blend- add a little more hot water if too thick

• Taste & tweak with salt, pepper, lemon juice & a pinch of sugar

• Serving with some warm crusty sourdough bread

Thank you Riverford for your gorgeous recipes….

Link here to website… Riverford