Origin of This Recipe

Harissa originates from Tunisia and is widely used across North African and Middle Eastern cuisine. Traditionally, it’s made with roasted red chilies, garlic, olive oil, and aromatic spices. When blended with sweet butternut squash, it a harmonious balance of heat and natural sweetness.

What I Love About This Recipe

• Deep, smoky flavors with a subtle heat.
• Velvety smooth texture that’s perfect for dipping bread.
• Nutritious and wholesome, packed with fiber, vitamins, and antioxidants.
• Easy to make ahead and freezes well for later.

Also Read : Best Chicken Salad

Harissa Butternut Squash Soup

Recipe by RecipeWikki

Servings

6

servings

Prep time

35

minutes

Cooking time

55

minutes

Calories

231

kcal

Ingredients

• 1 medium butternut squash, peeled, seeded, and cubed

• 1 tbsp olive oil

• 1 small onion, chopped

• 2 garlic cloves, minced

• 1 tbsp harissa paste (adjust to taste)

• ½ tsp ground cumin

• ½ tsp smoked paprika

• 4 cups vegetable broth

• ½ cup coconut milk or heavy cream

• Salt and black pepper, to taste

• Juice of ½ lemon

• Fresh cilantro or parsley, for garnish

• Toasted pumpkin seeds or croutons, for topping (optional)

Directions

• Heat olive oil in a large pot over medium heat.
• Add onions and garlic, sauté until soft and fragrant.
• Stir in harissa paste, cumin, and smoked paprika, cooking for 1 minute.
• Add butternut squash and season with salt and pepper.
• Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 20 minutes until squash is tender.
• Blend the soup until smooth using an immersion blender or regular blender.
• Stir in coconut milk and adjust seasoning.
• Finish with lemon juice for brightness.
• Garnish with fresh herbs and toasted pumpkin seeds, then serve hot.

Notes

• For extra spice, add a pinch of red pepper flakes.
• For a smoky depth, roast the butternut squash before adding it to the soup.
• Store leftovers in the fridge for 3-4 days or freeze for up to 3 months.
• Pair with warm pita, naan, or crusty bread for a hearty meal.

The post Harissa Butternut Squash Soup appeared first on RecipeWikki.

Origin of Harissa Butternut Squash Soup

Harissa, a North African chili paste, has been a staple in Tunisian, Moroccan, and Algerian cuisine for centuries. It’s known for its deep, smoky, and slightly spicy flavor. Combining it with butternut squash—a commonly used ingredient in Middle Eastern and Mediterranean cooking—creates a fusion of flavors that’s both comforting and exciting.

What I Love About This Recipe

I love how this soup balances sweetness and heat perfectly. The velvety texture of butternut squash pairs beautifully with the smoky spice of harissa, creating a warming dish with layers of flavor. Plus, it’s easy to make and packed with nutrients!

Also Read : Holly Berry Fizz

Harissa Butternut Squash Soup

Recipe by RecipeWikkiCourse: Recipes

Servings

6

servings

Prep time

20

minutes

Cooking time

55

minutes

Calories

231

kcal

Ingredients

• 1 medium butternut squash (about 2 lbs), peeled, seeded, and diced

• 2 tbsp olive oil

• 1 small onion, chopped

• 2 cloves garlic, minced

• 1 tsp ground cumin

• ½ tsp ground coriander

• 1-2 tbsp harissa paste (adjust based on spice preference)

• 4 cups vegetable broth

• ½ cup coconut milk or heavy cream

• Salt and black pepper, to taste

• Juice of ½ lemon

• Pumpkin seeds, yogurt, or fresh cilantro (for garnish)

Directions

• Heat olive oil in a large pot over medium heat.
• Add onions and sauté until soft, about 4-5 minutes.
• Stir in garlic, cumin, and coriander, cooking for another minute until fragrant.
• Add the diced butternut squash and harissa paste, stirring to coat.
• Pour in the vegetable broth and bring to a simmer.
• Cover and let cook for 20-25 minutes, or until the squash is tender.
• Use an immersion blender to puree the soup until smooth (or blend in batches using a blender).
• Stir in coconut milk or heavy cream, then season with salt, black pepper, and lemon juice.
• Serve hot, garnished with pumpkin seeds, a dollop of yogurt, or fresh cilantro.

Notes

• Make it Vegan: Use coconut milk and dairy-free yogurt for garnish.
• Adjusting Spice: If you prefer a milder soup, start with 1 tablespoon of harissa and add more gradually

The post Harissa Butternut Squash Soup appeared first on RecipeWikki.