Testing - Spicy Butternut Squash Soup

http://keepinitkind.com/harissa-roasted-butternut-squash-soup-spicy-toasted-pepitas/
http://www.theendlessmeal.com/spicy-harissa-and-roasted-butternut-squash-soup-with-toasted-pumpkin-seeds-and-crispy-mint-leaves/

I hurriedly cobbled this together the first time I made it, and put in a full tablespoon of my harissa paste. Man, was it spicy!!! I've decreased the amount, and added a sprig of fresh thyme. I wanted to try the thyme for the same reason I added the beef stock - without the stock, there was a fullness of flavour that was missing. I suspect that a vegetarian version is possible with veg stock and added tamari or soy sauce for the earthiness. The thyme I think would add a floral note which is missing (I think).

2 ½ lbs butternut squash, cubed and seeded (do not peel)
2 tablespoons plus 1 teaspoon extra virgin olive oil, divided
1 onion, minced
3 garlic cloves, crushed
2 tablespoons grated ginger
2 tsps harissa paste
1 sprig thyme, leafed and minced
1 teaspoon ground cumin
½ teaspoon ground coriander
5 cups rich beef stock
Juice from 2 limes
1/2 tsp salt
Heavy cream

1. Pre-heat oven to 450F.
2. Line a baking sheet with parchment paper.
3. Toss the squash with olive oil and salt. Pop in the oven and bake for about 40 minutes, or until browned.
4. In a soup pot, add more oil and cook the onion until starting to brown. Toss in the garlic, ginger, cumin, coriander and thyme and cook, stirring constantly, for a minute more.
5. Add the baked squash and the beef stock (vegetarians, try vegetable stock and some tamari sauce), lime juice and salt.
6. Cook for 10 minutes, then use a blender or an immersion blender to purée. Adjust the seasoning and serve with a swirl of heavy cream on top.