Harissa Butternut Squash Soup

Name: Harissa Butternut Squash Soup
Prep time: 35 min
Cook time: 55 min
Total time: 1 h 30 min
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)

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This rich and spicy butternut squash soup is infused with harissa, a North African chili paste that adds a warm, smoky depth to the dish. It’s creamy, comforting, and packed with bold flavors, making it the perfect soup for chilly evenings.

Contents

Origin of This Recipe What I Love About This Recipe Harissa Butternut Squash Soup Ingredients Directions Notes

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.

Harissa Butternut Squash Soup

Recipe by RecipeWikki

Servings

servings

Prep time

minutes

Cooking time

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.