Origin of This Recipe

Harissa originates from Tunisia and is widely used across North African and Middle Eastern cuisine. Traditionally, it’s made with roasted red chilies, garlic, olive oil, and aromatic spices. When blended with sweet butternut squash, it a harmonious balance of heat and natural sweetness.

What I Love About This Recipe

• Deep, smoky flavors with a subtle heat.
• Velvety smooth texture that’s perfect for dipping bread.
• Nutritious and wholesome, packed with fiber, vitamins, and antioxidants.
• Easy to make ahead and freezes well for later.

Also Read : Best Chicken Salad

Harissa Butternut Squash Soup

Recipe by RecipeWikki

Servings

6

servings

Prep time

35

minutes

Cooking time

55

minutes

Calories

231

kcal

Ingredients

• 1 medium butternut squash, peeled, seeded, and cubed

• 1 tbsp olive oil

• 1 small onion, chopped

• 2 garlic cloves, minced

• 1 tbsp harissa paste (adjust to taste)

• ½ tsp ground cumin

• ½ tsp smoked paprika

• 4 cups vegetable broth

• ½ cup coconut milk or heavy cream

• Salt and black pepper, to taste

• Juice of ½ lemon

• Fresh cilantro or parsley, for garnish

• Toasted pumpkin seeds or croutons, for topping (optional)

Directions

• Heat olive oil in a large pot over medium heat.
• Add onions and garlic, sauté until soft and fragrant.
• Stir in harissa paste, cumin, and smoked paprika, cooking for 1 minute.
• Add butternut squash and season with salt and pepper.
• Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 20 minutes until squash is tender.
• Blend the soup until smooth using an immersion blender or regular blender.
• Stir in coconut milk and adjust seasoning.
• Finish with lemon juice for brightness.
• Garnish with fresh herbs and toasted pumpkin seeds, then serve hot.

Notes

• For extra spice, add a pinch of red pepper flakes.
• For a smoky depth, roast the butternut squash before adding it to the soup.
• Store leftovers in the fridge for 3-4 days or freeze for up to 3 months.
• Pair with warm pita, naan, or crusty bread for a hearty meal.

The post Harissa Butternut Squash Soup appeared first on RecipeWikki.

Origin of Spanish Garlic Shrimp

Gambas al Ajillo is a popular Spanish dish, especially in the tapas bars of Madrid and Andalusia. It’s known for its simplicity and bold flavors, where shrimp are cooked in a garlicky olive oil sauce and served sizzling hot.

What We Love About This Recipe

• Authentic Spanish flavors with minimal ingredients
• Quick & easy – ready in just 10 minutes!
• Perfect with crusty bread to soak up the delicious garlic-infused oil

Also Read : Christmas Dinner Wellington Recipe

Spanish Garlic Shrimp (Gambas al Ajillo)

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

15

minutes

Cooking time

5

minutes

Calories

230

kcal

Ingredients

• 1 lb (450g) shrimp, peeled and deveined

• ¼ cup extra virgin olive oil

• 6 cloves garlic, thinly sliced

• ½ tsp red pepper flakes (adjust to taste)

• ½ tsp smoked paprika (optional for extra depth)

• ¼ tsp salt (or to taste)

• ¼ tsp black pepper

• 2 tbsp dry white wine (optional)

• 1 tbsp lemon juice (fresh)

• 2 tbsp chopped fresh parsley

• Crusty bread for serving

Directions

• Heat the Olive Oil: In a large skillet or pan, heat olive oil over medium heat.
• Sauté Garlic & Spices: Add sliced garlic and red pepper flakes. Cook for 30-60 seconds until fragrant but not browned.
• Cook the Shrimp: Add shrimp, season with salt, pepper, and paprika, and cook for 1-2 minutes per side until pink and opaque.
• Deglaze & Finish: Add white wine (if using) and cook for 1 more minute. Stir in lemon juice and parsley.
• Serve Immediately: Serve hot with crusty bread to soak up the flavorful garlic oil.

Notes

• Serve as a tapa with Spanish wine for an authentic experience.
• Use high-quality olive oil for the best flavor.

The post Spanish Garlic Shrimp (Gambas al Ajillo) appeared first on RecipeWikki.