Tag Archives: soup for Shabbat

Tunisian Spiced Squash Soup

Yield:
6-8 servings


Butternut squash, pumpkin, butternut squash, pumpkin…after awhile, all that squash and pumpkin kind of looks and tastes the same. Which is why I came up with this slight variation on a classic butternut squash soup: same roasted butternut squash, but with a Middle Eastern twist.

And I must give credit where it is due. While I am pretty picky about my cookbooks, especially kosher cookbooks, I do love Saffron Shores which inspired this soup recipe.

The key to making this soup is roasting the butternut squash with the harissa on top to really add depth of flavor. What is harissa? It’s a Middle Eastern spice blend traditionally made with dried chilis, coriander and cumin.  I added some fresh lemon juice and zest to add brightness.

If you make the soup pareve for a dairy meal, I highly suggest serving it with some thick Greek yogurt or labne, fresh pita chips and a drizzle of olive oil.

Happy cooking!

 

Tunisian Spiced Squash Soup

Posted on October 26, 2012

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