This is a recent addition to my soup repertoire, inspired by a squash recipe in Saffron Shores (one of the few I consider a GOOD kosher cookbook). I find that roasting the squash and parsnips with the spice mixture really makes a difference when making soups like this, so try not to skip this step. I promise you won’t be disappointed when you taste how rich and flavorful your soup is! Enjoy.
Tunisian Spiced Squash Soup (pareve or meat)
- 1 large butternut squash
- 2 medium sized parsnips, peeled and cubed
- 1 tsp harissa
- 1 tsp ground coriander
- ½ tsp pepper
- 1 tsp kosher salt
- ¼ cup fresh lemon juice
- 2 Tbsp olive oil
- 4 garlic cloves
- 1 small onion, diced
- Olive oil
Preheat the oven to 400 degrees. Cut the butternut squash length wise, and lay out on a baking sheet covered with foil.
In a small bowl, mix together spices, salt, pepper, lemon juice and olive oil. Spread spice mixture onto squash using a brush or fingers until evenly coated. Save a little of the mixture to also coat parsnips. Add parsnips and garlic cloves to baking sheet and cook 45 minutes to 1 hour, until squash is soft.
While squash is roasting, heat olive oil in a saucepan and sauté onion until translucent.
When squash is finished roasting and has cooled around 20 minutes, scoop out squash into blender or food processor along with parsnips, sauteed onion and small amounts of stock. Puree in batches until smooth.
Put pureed squash mixture back into saucepan, and heat through. Add salt and pepper to taste.