Harissa Butternut Squash Soup
Warm up your kitchen and your heart with this delightful Harissa Butternut Squash Soup! This dish stands out not only for its velvety texture and comforting flavors but also for the spicy kick of harissa that lifts the natural sweetness of the butternut squash. It’s the perfect choice for chilly evenings or cozy get-togethers with friends and family. Your loved ones will appreciate the comforting, nourishing qualities of this soup, which can easily become a staple in your fall and winter meal rotation.
Served as a starter or a main dish, this soup is both satisfying and healthy, making it ideal for those seeking something delicious without the guilt. Imagine a steaming bowl of vibrant orange soup, garnished with crunchy pumpkin seeds and fresh herbs. Your guests won’t be able to resist diving in for seconds!
This is what the finished dish looks like when perfectly blended and garnished.
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
Gather your fresh ingredients and prepare to make this delicious soup.
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, cooking for a few minutes until fragrant.
Pour in the vegetable broth and bring the mixture to a boil. Then, reduce the heat and simmer until the squash is tender, 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 can’t find harissa paste, try using sriracha or a mix of chili powder, cumin, and paprika for a spicy twist. You can also replace coconut milk with heavy cream or cashew cream for a different flavor profile.
Optional Variations: For added depth, consider incorporating cooked lentils or chickpeas into the soup. You could also add kale or spinach near the end of cooking for a nutrient boost.
Storage or Reheating Tips: Store leftovers in an airtight container in the fridge for up to five days. Reheat on the stovetop over medium heat until warmed through. The soup can also be frozen for up to three months; simply thaw and reheat when ready to enjoy.
Recipe Information
- Prep time: 15 minutes
- Cook time: 25 minutes
- Total time: 40 minutes
- Servings: 4
- Difficulty level: Easy
Harissa Butternut Squash Soup
Ingredients
Main Ingredients
- 1 medium butternut squash, peeled and diced
- 2 tablespoons harissa paste
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 can coconut milk
- to taste Salt and pepper
- as needed Olive oil for cooking
Optional Toppings
- to taste pumpkin seeds for garnish
- to taste fresh herbs for garnish
Instructions
Cooking
- 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, cooking for a few minutes until fragrant.
- Pour in the vegetable broth and bring the mixture to a boil. Then, reduce the heat and simmer until the squash is tender, 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!