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Acorn Squash Soup With Harissa

  • 1/6
    Acorn Squash Soup With Harissa
  • 2/6
    Acorn squash
  • 3/6
    Wash the squash, trim the ends, and cut in half. With a spoon, remove the seeds and fiber.
  • 4/6
    Cover the bottom of a large, rimmed baking pan with water, and place the squash in it, cut-side down.
  • 5/6
    Bake in the oven until soft, about 45 to 50 minutes.
  • 6/6
    Working with a fork and spoon, scrape out the flesh and place it in a medium soup pot.

Text, photos and food cooked by Michal Martinek

Oct 23, 2015

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Acorn Squash Soup With Harissa

Squash started popping up at farmers’ markets and supermarkets recently, so let’s make soup. Cheap and delicious, this recipe calls for just a few readily available ingredients, but the end result is a rich and velvety soup.

Seasoning the soup with vinegar helps to balance the vivid sweetness of the squash, and accenting it with harissa adds a welcome kick of spiciness. You can use this great harissa recipe I posted a few months ago, or buy it from the store.

If acorn squash isn’t available, you can use kabocha, butternut or delicata squash instead. 

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  1. Serves 4–6
  2. 5 pounds acorn squash (about 2 medium squashes)
  3. 3–4 cups vegetable stock
  4. 3–4 cups almond milk
  5. 2 teaspoons salt
  6. 2–3 tablespoons apple cider or white vinegar
  7. Harissa

1

Preheat the oven to 400 degrees. Wash the squash, trim the ends, and cut in half. With a spoon, remove the seeds and fiber.

2

Cover the bottom of a large, rimmed baking sheet with water, and place the squash in it, cut-side down. Bake in the oven until soft, about 45–50 minutes.

3

Remove the squash from the oven, and place it on a cutting board. Working with a fork and spoon, scrape out the flesh and place it in a medium soup pot. Pour in 3 cups vegetable stock and 3 cups almond milk, and add the salt and vinegar. Blend with an immersion blender or in a stand blender until smooth.

4

Check for consistency, and add more stock and milk if the soup seems too thick. Taste for salt and vinegar, and add more if desired. Ladle into bowls, and serve with a dollop of harissa in the middle.

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