Kabocha Squash Soup
Ingredients
- 1 large or 2 small kabocha squash (about 3 pounds)
- 3 tablespoons olive oil, divided
- 1 medium yellow onion
- 1 large orange bell pepper (about 7 ounces)
- 3 cloves garlic
- 1 teaspoon kosher salt
- 1 (32-ounce) carton low-sodium vegetable broth (about 4 cups)
- 2 tablespoons harissa sauce, plus more for serving
- Chopped fresh cilantro, for serving (optional)
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