Created by Spinneys
Prep time 20 minutes
Cook time 90 minutes
Serves 6
Cuisine Arabic
Diet Healthy
Preparation Easy
Nutrition (per serving)
Calories 567
Fat 27g
Saturates 6g
Protein 11g
Carbs 68g
Sugars 9g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details

Cooking Instructions

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1

Preheat the oven to 220°C, gas mark 7.

2

Cut the butternut in half lengthways and scoop out the seeds.

3

Peel and roughly chop the onion.

4

Place the butternut, cut-side up, along with the onion on a baking tray. Drizzle with a little olive oil and sprinkle with salt.

5

Bake for 1 hour, or until the butternut is just soft and starting to brown.

6

Scoop the butternut flesh out of its skin into a blender.

7

Scoop the onion flesh away from its skin and add to the blender.

8

Add 250ml of the stock to the blender and blitz until smooth.

9

Pour the mixture into a saucepan, add the remaining stock, cream, 3 tbsp harissa and honey.

10

Place over a medium heat until the soup is heated through.

11

To make the pita chips, cut the pita breads in half to form 4 pieces and cut them into triangles.

12

Brush each piece liberally with the remaining olive oil and spread the remaining harissa over.

13

Sprinkle with the sesame seeds.

14

Place on a baking tray and bake at 180oC, gas mark 4, until golden and crisp.

15

Serve the soup with a scoop of sour cream, freshly ground black pepper and chopped fresh coriander.