Back at it with another fall flavors recipe! This one is a fan favorite and by fan I mean it's my mom's favorite... Either way, I'm sure everyone else will love it too! Butternut squash soup is flavorful, colorful, and totally delish! Plus this recipe uses Humphrey's Herbal Remedy, which adds some great flavoring! Another great thing about this dish is it can be easily adjusted to be vegetarian or even vegan and still tastes great!
Ingredients:
2 TBS Olive oil
2 TBS Butter
1 TBS Herbal Remedy
1/2 cup chopped celery
1 cup chopped carrots
1 cup diced onion
2 lbs cubed butternut squash
4-6 cups of vegetable or chicken stock
1 cup chickpeas
1 1/2 cups of zucchini
1 cup harissa sauce (Mild or spicy)
Salt & Pepper to taste
Parsley or cilantro for garnish
Steps:
1) In a large pot heat your olive oil and butter
2) Once butter is melted add the celery, carrots, onion, Herbal Remedy, salt, and pepper into the pot and cook until vegetables are tender. I grind Herbal Remedy in a spice grinder before adding it in but that's just personal preference.
3) Add the butternut squash and stock into the same large pot as the other vegetables. Bring this to a boil then reduce the heat and simmer until the squash is tender.
4) Puree mixture from the large pot in a blender or food processor, then add back into the large pot.
5) Add harissa sauce, I mostly use mild but if you want a bit more heat added then feel free to use the spicy option.
6) Add chickpeas and zucchini and let simmer again in the large pot for roughly 10 minutes or until your zucchini chunks are tender.
7) Serve! Garnish your soup with parsley or cilantro if desired.
This is definitely a cold weather favorite at my house and relatively easy to make! I hope you enjoy this one! Let us know in the comments and if you make it for yourself make sure to tag us and use the #Humphreysrecipes!