Roasted Butternut Squash Harissa Soup

cut squash  in half lengthwise, remove the seeds  and peel

cut into slices, then into strips, finally into cubes

cut bell pepper in half lengthwise, remove the seeds

peel the onion, cut in half

place squash on a baking sheet, season with salt, pepper, paprika and oregano

add bell pepper, garlic cloves, onion

tomatoes and olive oil

roast for 40 minutes at 180°C/ 350°F

remove garlic cloves, peel the tomatoes

and bell pepper

meanwhile, warm up your broth

add veggies to broth

add harissa and tomato paste, mix until combined

add cream and squeeze out the garlic cloves, mix until smooth