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SPICY BUTTERNUT SQUASH SOUP

For 6 people • Preparation time 10 MIN • Cooking time 55 MIN

Ingredient

  • 3 butternut squash
  • 1 onion
  • 1 celery stalk
  • 1 carrot
  • 5 cups of chicken stock
  • 2 tablespoons of olive oil + 2 more if needed
  • 3 tablespoons of harissa paste
  • 1 bay leaf
  • Fresh thyme (10 sprigs)
  • Salt
  • Pepper

Method

  1. Cut the butternut squash in ½ inch cubes as well as the onion, celery and carrot (rough chop).
  2. In a pot, add the 2 tablespoons of olive oil. Cook the onions, celery and carrot until the onions become translucent. Add the harissa paste.
  3. Add the butternut squash and combine all the ingredients. If the mix is looking dry, add an extra 2 tablespoons of olive oil to help combine. Cook for about 5 minutes.
  4. Add the chicken stock until all the butternut squash cubes are coved.
    NoteThis may take 5 cups, more or less
  5. Add the bay leaf and thyme sprigs.
  6. Bring the soup to a boil, then reduce the heat to a fast simmer until the butternut squash is cooked (about 45 minutes, up to an hour).
  7. Transfer the soup to a blender and blend until smooth.
  8. Transfer the soup back into the pot and taste. If the soup is not spicy enough, you can add an extra tablespoon of harissa paste (or more). Add salt and pepper.
    NoteWhen I make this soup for myself, I usually add 2 tablespoons of harissa paste per squash, note that it may become very spicy quickly, so use the harissa sparingly.
  9. Garnish with pumpkin or sunflower seeds. Serve.

About Stephanie Leonard

The kitchen has always occupied a special place in Stéphanie’s life. The kitchen is an important meeting place in her family home, Stephanie regularly helping her mother in the preparation of meals. Being of Polish and French-Canadian descent, Stéphanie develops her culinary knowledge from an early age, enjoying dishes of her heritage and diverse cultures. Only recently did she choose to pursue her passion.

In 2014, Stephanie studied at the famous culinary school, Le Cordon Bleu, in London. During her London career, she is encouraged by her family, friends and even many Montreal restaurateurs to pursue her passion. In June 2015, after nine intensive months and a few burns, Stephanie graduated at the top of her class at Le Cordon Bleu, with a degree in French Classical Cuisine.

Stephanie now wants to share her knowledge to change the perception that cooking is laborious and energy intensive. She firmly believes that with organization and self-confidence, anyone, regardless of their culinary history, will be able to make tasty dishes.

She shares her favorite recipes and tips to make you a worthy chef at Le Cordon Bleu.