winter squash soup Recipe

Prepare the Ingredients

Chop the winter squash, onion, and garlic. Dice the Asian pear and set aside.

Sauté the Aromatics

In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, and sauté until softened, about 5 minutes.

Cook the Squash

Add the chopped winter squash to the pot and stir in the harissa paste. Cook for another 5 minutes, stirring occasionally.

Add the Broth

Pour in the vegetable broth and bring to a boil. Reduce heat and let simmer for about 20 minutes, or until the squash is tender.

Blend the Soup

Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, transfer to a blender and blend in batches.

Finish with Coconut Cream

Stir in the coconut cream and diced Asian pear. Season with salt and black pepper to taste. Warm through for another 5 minutes.

Serve

Ladle the soup into bowls and garnish with fresh cilantro. Enjoy!