Preparation time is 5minutes
Cook time is 25minutes
Total time is 30minutes
Serve is for 4 people
Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 500grams carrots, peeled and chopped
- 500grams butternut squash, peeled, deseeded and chopped
- 2tablespoons olive oil
- 3tablespoons harissa paste
- 2teaspoons cumin
- 4 cloves garlic, skin on
- 1 large onion, peeled and chopped
- 1L vegetable stock, hot
- 1tablespoons maple syrup
- 1 bunch coriander, fresh, chopped
Nutrition per serving
1010kJ / 241Cal
1010 Kilojoules or 241 Calories
12% of daily energy intake*
Protein
3.6grams
Fat
9.3grams
Carbs
38.2grams
Sugars
20.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Hearty roasted squash and carrots make for a filling and subtly spiced soup.
Instruction tip
Top with a swirl of extra harissa and cooling yoghurt, if desired.
Method
Step 1 of 4
Pre-heat the oven to 180°C/160°C fan-forced. Place the carrots and squash in a roasting tray, pour over a tablespoon of oil, cumin and harissa and mix well to coat. Add the garlic cloves and roast for 45 minutes.
Step 2 of 4
Heat the rest of the oil in a large, deep saucepan on medium low heat and gently cook the onion for 10 minutes. Tip in the carrots and squash, squeeze the garlic out of the skin and pour in the stock. Bring to the boil, reduce the heat and simmer for 10 minutes.
Step 3 of 4
Blend well until smooth with an immersion blender, adding water if necessary to loosen further. Stir in the maple syrup.
Step 4 of 4
Divide between 4 bowls, top with coriander and serve.
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