Harissa Butternut Squash Soup
There’s something undeniably cozy about a warm bowl of soup, especially as the days grow colder. This Harissa Butternut Squash Soup beautifully marries the sweet, creamy texture of roasted butternut squash with the bold, spicy notes of harissa paste, creating a dish that is both comforting and exciting. Perfect for a chilly evening or as a delightful appetizer for a gathering, this soup offers a touch of warmth and vibrancy that your taste buds will adore.
What sets this soup apart is the exotic twist that harissa brings, elevating traditional butternut squash soup to something extraordinary. It’s not just about warming your body; it’s about igniting your senses. Whether you’re serving it at a dinner party or enjoying it quietly at home, this soup is sure to impress. You’ll love how easy it is to make and how the simple ingredients come together to create something so satisfying and flavorful.
This is what the finished dish looks like when perfectly baked.
Ingredients
- 1 medium butternut squash, peeled and diced
- 2 tablespoons harissa paste
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 can coconut milk
- Salt and pepper to taste
- Olive oil
- Optional toppings: pumpkin seeds, fresh herbs
Preparing the ingredients ensures a smooth cooking process.
Directions
- In a large pot, heat a drizzle of olive oil over medium heat.
- Add the chopped onion and minced garlic, cooking until softened, about 5 minutes.
- Stir in the diced butternut squash along with the harissa paste. Cook for a few minutes until fragrant.
- Pour in the vegetable broth and bring the mixture to a boil.
- Reduce the heat and simmer until the squash is tender, which should take about 20 minutes.
- Once the squash is cooked, use an immersion blender to puree the soup until smooth.
- Stir in the coconut milk and season to taste with salt and pepper.
- Serve warm, garnished with pumpkin seeds and fresh herbs if desired. Enjoy every comforting spoonful!
Tips & Variations
- Ingredient Substitutions: If you don’t have harissa paste, feel free to use a different chili paste or add chili flakes for heat. For a dairy-free version, stick to coconut milk as a creamy alternative.
- Optional Variations: Add in a tablespoon of lemon juice for brightness, or include a pinch of cinnamon for a warm, spiced flavor.
- Storage or Reheating Tips: Store any leftover soup in an airtight container in the fridge for up to 5 days. Reheat gently on the stove, adding a splash of broth to loosen the consistency if necessary.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Servings: 4
- Difficulty Level: Easy
A comforting bowl of Harissa Butternut Squash Soup ready to be enjoyed.
Harissa Butternut Squash Soup
Ingredients
Main Ingredients
- 1 medium butternut squash, peeled and diced
- 2 tablespoons harissa paste Substitute with chili paste if needed
- 1 onion chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 can coconut milk For a dairy-free version
- Salt and pepper to taste
- Olive oil For cooking
Optional Toppings
- pumpkin seeds For garnish
- fresh herbs For garnish
Instructions
Preparation
- In a large pot, heat a drizzle of olive oil over medium heat.
- Add the chopped onion and minced garlic, cooking until softened, about 5 minutes.
- Stir in the diced butternut squash along with the harissa paste. Cook for a few minutes until fragrant.
- Pour in the vegetable broth and bring the mixture to a boil.
- Reduce the heat and simmer until the squash is tender, which should take about 20 minutes.
- Once the squash is cooked, use an immersion blender to puree the soup until smooth.
- Stir in the coconut milk and season to taste with salt and pepper.
- Serve warm, garnished with pumpkin seeds and fresh herbs if desired.