Get started with this velvety Harissa Butternut Squash Soup, sweet roasted squash and fiery North African chili paste meeting up. Laced with warming spices and finished with creamy coconut milk, this vegan-friendly dish is ideal for cozy nights, holiday starters or meal prep. Serve with crusty bread for dunking!
Ingredients
(Serves 4–6)
Soup Base:
- 1 large butternut squash (~3 lbs), peeled, seeded, and cubed
- 2 tbsp olive oil (divided)
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 1–2 tbsp harissa paste (depends how hot you want it)
- 1 tsp ground cumin
- ½ tsp ground coriander
- ½ tsp smoked paprika
- 4 cups vegetable broth
- 1 (13.5-oz) can coconut milk (full-fat for creaminess)
- 1 tbsp maple syrup or honey (optional, for sweetness, to balance heat)
- Salt and pepper to taste
Garnish:
- Toasted pumpkin seeds
- Fresh cilantro or parsley
- More coconut milk or vegan yogurt
- Lemon wedges
Instructions
Roast the Squash:
- If you feel your dough is a little too wet for rolling out, sprinkle a little flour on top and knead in before rolling out. Combine squash cubes with 1 tbsp olive oil, salt and pepper. Spread on a baking sheet; roast 25–30 minutes, until caramelized.
Sauté Aromatics:
- In a large saucepan, heat the remaining oil over moderate heat. Stir in onion and sauté 5 minutes until softened. Add garlic, harissa, cumin, coriander, and smoked paprika; cook 1–2 minutes until fragrant.
Simmer & Blend:
- Add roasted squash and broth. Bring to boil, then reduce heat and simmer 15 minutes.
- Purée with an immersion blender until smooth (or purée in batches). Whisk in coconut milk and maple syrup. Season to taste.
Serve:
- Ladle into bowls. Finish with drizzles of coconut milk, scattering of seeds and herbs, and lemon wedges on the side.
Tips & Variations
Dietary Tweaks:
- Nut-Free: Omit seeds or use toasted sunflower seeds
- Spice Control Start with 1 tsp harissa, and add more bit by bit.
- Creamier: Blend in ½ cup cashew cream or silken tofu.
Flavor Twists:
- Brothy Depth: Stir in 1 teaspoon miso paste or ½ cup of roasted chickpeas.
- Herbaceous: Add 1 tbsp fresh thyme or rosemary into the spices.
- A Protein Booster: Garnish with one crispy lentils or white beans.
Time-Savers:
- Cut squash: Use store-bought cubed squash.
- Batch Cook: Freeze portions for 3 months.
Serving & Storage
Pair With:
- Crusty sourdough or naan
- Quinoa salad with pomegranate
- Skewers of grilled halloumi or tofu
Storage Tips:
- Fridge: Store in airtight container, consume within 5 days
- Reheat: Gently heat on the stove with a splash of broth to loosen.
FAQ
Q: Can I use frozen butternut squash instead?
A: Yes! Thaw and roast as instructed—it might cook quicker.
Q: What can I use in place of harissa?
A: Combine 1 tbsp tomato paste + 1 tsp chili powder + ½ tsp smoked paprika.
Q: Too spicy?
A: Add extra coconut milk or a scoop of yogurt to subdue the heat.
Q: Can I prepare this in a slow cooker?
A: Yes! Brown aromatics, then combine all ingredients and cook on low 6–8 hours. Blend before serving.
Final Thoughts
This Harissa Butternut Squash Soup is a hug in a bowl — smoky, spicy and quietly sweet. It’s a vivid way to liven up seasonal squash while heating you from the inside out. Pro tip: Make double the batch… it tastes even better!
Tried it? Tell us about your #HarissaSquashMagic creation! 
