Recipes

Sweet Potato Squash Soup with Buttermilk and Harissa Oil

A silky sweet potato and squash soup, finished with a tangy buttermilk drizzle and warm harissa oil for gentle heat.

Ingredients

2 tbsp olive oil

2 shallots, thinly sliced

2 cups squash puree (roasted and scooped from skin)

1.5 lbs sweet potatoes, peeled and cut into 1 inch chunks

3-4 cups water (enough to just cover the vegetables)

2 tsp salt

1/4 cup buttermilk

2 tbsp olive oil

1-2 tsp harissa (to taste, depending on heat)

Method

1.Heat olive oil in a large pot over medium heat. Add shallots and cook 3–4 minutes until soft and translucent.

2.Add the white wine and simmer 2 minutes, letting it reduce slightly.

3.Add squash purée, sweet potatoes, salt, and enough water to just cover everything. Bring to a boil, then reduce to a gentle simmer. Cook 20–25 minutes, until sweet potatoes are very tender.

4.Blend until completely smooth using an immersion blender or countertop blender. Adjust thickness with a little more water if needed. Taste and adjust seasoning.

5. Stir a pinch of salt into the buttermilk, set aside. Warm olive oil and harissa together over low heat for 1–2 minutes.

6.To serve, ladle soup into bowls. Drizzle with buttermilk, then finish with harissa oil.