Ingredients

• 1 butternut squash -
• 1 onion
• 2 cloves garlic , peeled
• 2 tablespoons olive oil
• 4 cups chicken
• 2 tablespoons harissa paste
• 1 teaspoon ground cumin
• 0.5 teaspoons smoked paprika
• 1.5 tablespoons brown sugar
• 0.67 cups heavy cream
• salt and freshly ground black pepper to taste

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Toss butternut squash, onion, and whole garlic with olive oil. Spread out on the prepared baking sheet.
2. 2 Roast in the preheated oven until tender and slightly caramelized, 25 to 30 minutes.
3. 3 Place cooked vegetables into the jar of a blender. If ingredients are hot, fill blender no more than halfway full, and hold lid down with a potholder. You may have to work in batches. Add broth, harissa paste, cumin, smoked paprika, and brown sugar. Blend until smooth
4. 4 Pour blender contents into a stockpot. Bring to a boil, then reduce heat to a simmer. Cook for 10 minutes to allow the flavors to meld. Stir in heavy cream and season with salt and pepper. Ladle into bowls and serve with a swirl of heavy cream, if desired.

Nutrition per serving