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
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
