Spicy Harissa & Butternut Squash Soup

Spicy Harissa and Roasted Butternut Squash Soup with Toasted Pumpkin Seeds and Crispy Mint Leaves

5 cups peeled and cubed butternut squash, about 1 ¼ lb. or ½ a butternut squash
3 medium carrots, cut into 1 inch rounds
2 tablespoons plus 1 teaspoon extra virgin olive oil, divided
1 medium onion, minced
3 garlic cloves, crushed
2 tablespoons minced ginger
3 tablespoons harissa paste
1 teaspoon ground cumin
½ teaspoon ground coriander
Zest and juice from 1 large orange (about ¼ cup juice)
6 cups good-quality stock, preferably homemade
2 tablespoons argan oil
¼ cup roasted pumpkin seeds
1 tablespoon chopped fresh mint leaves
Juice from ½ lemon

View the full recipe at The Endless Meal →