Name: Harissa Butternut Squash Soup
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
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)

A bold and flavorful soup that combines the natural sweetness of butternut squash with the smoky heat of harissa. This creamy, spiced soup is perfect for chilly evenings and adds a vibrant twist to classic butternut squash soup.

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 : Harissa Butternut Squash Soup

Harissa Butternut Squash Soup

Recipe by RecipeWikkiCourse: Recipes

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

624

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

Adjusting Spice: If you prefer a milder soup, start with 1 tablespoon of harissa and add more gradually

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