Harissa Spiced Squash Soup

we are big soup eaters in the winter time. i love making soup because you really cannot screw it up this squash soup has the prettiest presentation- it would be fun to make for a dinner party. what really sold me on this recipe is the fact that it is garnished with fresh fennel and accompanied by toasted pita! YUM!! via The Creative Pot

1 tbsp olive oil
1 tsp minced garlic
1 1/2 tsp cumin
1 tsp turmeric
4 gem squash, cooked (you can substitute with summer squash or yellow zucchini)
1 small butternut
1 1/2 tbsp harissa (I use Pesto Princess)
3 tbsp sugar
400ml coconut milk
1 cup water
1 cup plain yoghurt
salt, to taste
fresh fennel, to garnish

1. Heat oil in a medium sized pot, then add garlic, cumin and turmeric and briefly fry (we’re talking a few seconds) to release the fragrance.
2. Scoop the flesh out of the gem squash and butternut, discarding the seeds and the butternut peel. Reserve the gem squash shells for serving (optional).
3. Add squash to the pot, then stir through harissa and sugar. Top up with coconut milk and water, stirring again to combine, then allow to cook for 15 – 20 minutes to meld the flavours.
4. Stir yoghurt through then gently re-heat. Adjust seasonings to taste, then serve in the gem squash shells for a novel starter, garnished with fresh fennel and accompanied by toasted pita.