Harissa-Spiced Acorn Squash Soup

It's officially soup season and the market is ripe with squash in all different shapes and sizes. Squash boast an incredible amount of vitamins and minerals, like Vitamins A, C, B12, and folate, and just tastes right this time of year.

When buying squash, look out for varieties with soft, edible skin, like delicata, petite butternut, kabocha, and (my personal favorite) acorn squash. There's nothing wrong with thick-skinned squash, but let's face it: it's annoying to cook! Save yourself the trouble.

This Harissa-spiced acorn squash soup has become a staple in my kitchen over the past few weeks. I love the heartiness of the squash, along with the warmth and depth of flavor from the Harissa. Serve alongside roast chicken, a simple salad or have on its own. Happy Cooking!

Ingredients

2 medium-sized acorn squash
¼ cup + 1 tablespoon coconut oil ghee
1 medium onion, roughly chopped
2 garlic cloves, roughly chopped
4 cups bone or vegetable broth
2 tablespoons Harissa paste (I like New York Shuk)
Salt and pepper
Rosemary, fresh or dried (for garnish)

Instructions

Preheat the oven to 350°F. Cut the acorn squash and scoop out the seeds. Place on a parchment-lined baking sheet. Melt ¼ cup of the coconut oil and pour evenly over the squash. Season with salt and pepper, and roast for 40 minutes, or until tender.
Heat the remaining tablespoon of coconut oil in a Dutch oven. Add the chopped onion and garlic and stir over medium heat for a couple of minutes. Add the roasted squash and Harissa and continue to stir for another minute or two before covering with the broth. Bring to a simmer and allow to cook for 15 to 20 minutes.
Use a hand mixer or transfer contents to a high-speed blender and puree until smooth. Season with salt and pepper. Serve with rosemary as a garnish.