Recipe courtesy of Amal Rana, Chef and Nutritionist - Liaison College
Preheat oven to 400°F.
In a bowl, mix squash with coriander, cumin, cinnamon, turmeric, paprika, black pepper, 3 tbsp. of salt, and 3 tbsp. of vegetable oil.
Separate the squash in to two trays and roast for 35-40 minutes or until tender.
In a stock pot, melt butter with 2 tbsp. of vegetable oil over medium heat. Add garlic and cook for one minute. Then add onion and carrot. Sweat for 5 minutes.
Peel roasted acorn squash; add to stockpot along with the roasted butternut squash, water, and chicken stock. Optional: Save 100g of roasted acorn squash and dice for garnish
Bring to a boil then simmer for 30-40 minutes.
Once all vegetables are tender, puree soup using food processor or an immersion blender. For a smoother texture pass the pureed soup through a fine sieve.
Return pureed soup to the stock pot, add ginger and mace. Mix well and bring to a simmer. Cook for 5 minutes and adjust seasoning.
Preheat a pan on medium heat and toast baguette. Brush with Harissa oil and sprinkle the chopped parsley.
Garnish soup with a drizzle of cream and chili flakes to taste. Serve with Harissa crostini. Enjoy!
Serving Size 6-8 Servings