Butternut soup recipe
serves 4 + leftovers
- 1 tbs high heat oil
- ½ yellow onion
- 1 tsp salt
- ½ tsp black pepper
- 1 butternut squash, peeled and cut into cubes
- 3 tbs harissa
- ¼ cup maple syrup
- 4 cups of vegetable stock
Instructions
Heat oil over medium heat and add onion, salt, pepper, and 1 tbs of harissa
Add butternut squash, another 2 tbs harissa, and 1/4 cup maple syrup
Let cook for 7-8 minutes until very fragrant, then add the vegetable stock
Simmer covered for 30 minutes until squash is very tender, then blend in a food processor or with an immersion blender. Taste and add salt and pepper to your liking and a touch more maple syrup if you like it on the sweeter side.