Harissa Butternut Squash Soup

Harissa Butternut Squash Soup


One of my favourite things about winter is that it gives you the excuse to make and eat hearty soups. I love nothing more than sitting down with a steaming hot bowl of soup, and Harissa Butternut Squash Soup is one of the best soups around. It’s rich and warming and has really deep layers of flavour from the harissa paste, spices, and cooked down vegetables.
Difficulty: Beginner Prep Time 10 min Cook Time 20 min Total Time 30 mins Servings: 5 Best Season: Winter



  1. Heat a splash of olive oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened, 3 to 5 minutes. Then, add the garlic and cook, stirring constantly, for 1 minute.

  2. Turn the heat up to medium-high. Add the butternut squash, sweet potato and carrot and toss to combine. Add the cumin, coriander, salt and pepper and toss again to coat.

  3. Add the vegetable stock and stir to combine. Reduce the heat to medium/medium-low, cover and simmer for 15 minutes, or until the vegetables are soft.

  4. Add the coconut cream and harissa and stir to combine. Purée the soup in a blender until silky smooth then pour it into a clean saucepan. Adjust seasoning, if necessary.

  5. Reheat the soup to a gentle simmer, adding some extra stock if the soup is too thick for your liking. Pour into bowls and serve with crusty bread – enjoy!

Keywords: harissa, middle eastern, butternut, soup, tunisia

Did you cook this recipe?

Post a photo on Instagram and tag us at @the.daily.kitchen