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Light Meals, Sides & Soups
Roasted Tomato & Butternut Soup with Harissa Spiced Yoghurt

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Roasted Tomato & Butternut Soup with Harissa Spiced Yoghurt 

As the days start to shorten in autumn there is a beautiful time when just as the last of the tomatoes are ripening along with the chilis and capsicums, the first of the butternuts are coming into their own.

 

The combination of these vegetables roasted together creates a lovely smokey soup with the richness of the butternut, the tanginess of the tomatoes and just a bit of heat from the poblano chilis. It is the perfect meal for these slowly cooling nights. 

If you don’t have poblano chilis you can use jalapenos or Hungarian wax eye chilis instead, just keep in mind that these are a slightly hotter chili so you may only want to use a couple. You can also replace the chilis with a red capsicum if you prefer a mild soup. 

This recipe makes a large amount of soup, if you don’t require this much you can halve it or freeze the leftovers for another day. 

 

Serves 6-8 

Ingredients 

For the soup

  • 4 tablespoons rice bran oil 

  • 800 grams butternut, keep the skin on and chopped into medium sized chunks 

  • 1.2 kilograms fresh tomatoes, cut into halves 

  • 3 – 4 poblano chilis, or 1 large red capsicum, halved, deseeded and cut into large pieces 

  • 2 large sprigs of rosemary 

  • Handful of fresh sage, chopped 

  • Salt and cracked black pepper 

  • 1 red onion, finely diced 

  • 3 large cloves garlic, finely chopped 

  • 25 grams butter 

  • 1 tablespoon olive oil 

  • 1 teaspoon salt 

  • 2 – 2 ½ cups water 

  • 1 tablespoon honey 

For the harissa spiced yoghurt

  • 6 tablespoons unsweetened yoghurt 

  • 6 tablespoons harissa 

 

Method 

  1. Preheat your oven to 190C 

  2. Place the butternut pieces, the halved tomatoes and the deseeded and chopped chilis or capsicum onto a large oven tray and drizzle the rice bran oil over top.  

  3. Pull the rosemary leaves off the stalks and add to the vegetables along with the sage.

  4. Season well with salt and cracked black pepper and mix through with the tips of your fingers. 

  5. Bake for 45 minutes or until the vegetables are nice and caramelized – this is what is going to give the soup it’s rich smokey flavour. 

  6. Heat a large heavy based pot to medium and melt the butter. Add the red onion and garlic, lightly salt and gently sauté for a few minutes until the onion is cooked through. 

  7. Add the roasted vegetables along with all the juices from the oven tray. Pour in two cups of the water, place the lid on the pot and bring to the boil. Give it a stir and simmer for 5 more minutes with the lid on. 

  8. Remove the soup from the heat and blend with a hand blender until silky smooth, being careful not to burn yourself. If the soup is too thick add the remaining water and stir through. 

  9. To make the harissa spiced yoghurt combine the yoghurt and harissa together in a small bowl until ready to serve. 

  10. Serve the soup with a dollop of harissa spiced yoghurt and top with Italian parsley. We always put a jar of harissa on the table too, as its inevitable that someone will want to add a bit more! 

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