Name: Harissa Butternut Squash Soup
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 1 medium butternut squash, peeled and cubed; 1 tablespoon olive oil; 1 small onion, chopped; 2 cloves garlic, minced; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 tablespoon harissa paste (adjust to taste); 4 cups vegetable broth; ½ cup coconut milk (or heavy cream for a richer texture); Salt and black pepper, to taste; Juice of ½ lemon; Fresh cilantro or parsley, for garnish

A bold and spicy twist on classic squash soup, Harissa Butternut Squash Soup is packed with deep, smoky flavors from harissa paste. This comforting yet vibrant soup is perfect for chilly days, offering a balance of sweetness from butternut squash and heat from harissa.

Origin Harissa Butternut Squash Soup

This dish is inspired by North African cuisine, where harissa—a spicy chili paste—is a staple ingredient. Traditionally used in stews and sauces, harissa adds warmth and complexity, making it a perfect complement to the naturally sweet and creamy butternut squash.

What I Love About This Recipe

I love how this soup blends sweetness and spice in a perfectly balanced way. The harissa not only adds heat but also enhances the depth of flavor, making each spoonful exciting. The creamy texture makes it feel rich and luxurious while remaining healthy and nutritious. Plus, it’s incredibly easy to make with just a few simple ingredients!

Harissa Butternut Squash Soup

Recipe by RecipeWikki

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

231

kcal

Ingredients

1 medium butternut squash, peeled and cubed
1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 tablespoon harissa paste (adjust to taste)
4 cups vegetable broth
½ cup coconut milk (or heavy cream for a richer texture)
Salt and black pepper, to taste
Juice of ½ lemon
Fresh cilantro or parsley, for garnish

Directions

Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 3-4 minutes until softened.
Stir in minced garlic, cumin, coriander, and harissa paste, cooking for another minute until fragrant.
Add the cubed butternut squash and mix well to coat it with the spices.
Pour in the vegetable broth, bring to a boil, then reduce heat and let it simmer for 25-30 minutes until the squash is tender.
Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches in a regular blender.
Stir in the coconut milk and lemon juice, adjusting salt and pepper to taste.
Garnish with fresh cilantro or parsley before serving.

Notes

Roasting the butternut squash before blending enhances the sweetness and depth of flavor.
Serve with warm crusty bread or a dollop of yogurt for extra creaminess.

**harissa soup