Spicy Harissa Butternut Squash Soup Recipe
User Reviews
5
46 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
50 mins
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Total Time
1 hr 10 mins
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Servings
4 servings
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Calories
411 kcal
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Course
Soup
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Cuisine
North American
Spicy Harissa Butternut Squash Soup Recipe
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Spicy Harissa Butternut Squash Soup combines roasted butternut squash and carrots with a fragrant blend of onions, garlic, ginger, and spices including harissa paste, coriander, and cumin. The soup is finished with orange juice and chicken or vegetable stock, creating a rich, creamy base with a mild to moderate heat depending on harissa brand. Toasted pumpkin seeds with fresh mint add a contrasting crunch and brightness when served.
Description
This soup features butternut squash and carrot roasted to deepen their sweetness and develop caramelized flavors. The cooking of onions until deeply browned adds savory depth before incorporating garlic, ginger, and Moroccan spices like cumin, coriander, and harissa paste for complexity and warmth. Orange juice introduces a citrus note that balances the spiciness.
The final soup is blended and served garnished with mint-seasoned toasted pumpkin seeds, adding texture and herbaceous freshness. It’s creamy and warming with layers of sweet, spicy, and citrus flavors.
The choice of harissa paste affects the soup’s spiciness. For milder heat, start with less paste then increase after tasting the blended soup. This recipe uses a mild version, making the soup approachable without overpowering heat.
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Ingredients
Harissa Butternut Squash Soup
- 5 cups butternut squash ½ a butternut squash, peeled and cubed
- 3 medium carrot cut into 1-inch rounds
- 3 tablespoons olive oil divided
- 1 medium onion minced
- 3 cloves garlic crushed
- 2 tablespoons ginger minced
- 3 tablespoons harissa paste see notes
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ¼ cup orange juice
- 6 cups chicken stock can sub vegetable stock for a lighter flavored soup
- 1 teaspoon salt more to taste, sea salt
- lemon juice from ½ lemon
- Greek yogurt to serve, optional
Mint Pumpkin Seeds
- 1 tablespoon olive oil
- ¼ cup pumpkin seeds
- 1 tablespoon mint leaves chopped, fresh
Instructions
- Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. Place the butternut squash and carrots on the prepared baking sheet and toss with a tablespoon of oil. Bake for 40 minutes.
- While the squash and carrots are in the oven, start the rest of the soup. Heat the remaining 2 tablespoons of oil in a large pot over medium-high heat. Add the onion and cook for 5 minutes. Reduce the heat to medium and continue to cook for another 10 minutes, stirring occasionally, until the onion is very brown. Add the garlic and ginger and cook for 30 more seconds.
- Add the harissa, cumin, and coriander and cook for 1 minute more, stirring constantly. Remove the pot from the heat and add the orange juice. Leave the pot aside until the squash and carrots are ready.
- To make the mint pumpkin seeds, heat the olive oil in a small frying pan over medium-high heat. Add the pumpkin seeds and cook for 1 minute, swirling the pan a few times. Add the chopped mint and cook for 30 more seconds. Remove from the heat and set the pan aside.
- Add the roasted squash and carrots to the soup pot and then stir in the stock and salt. Blend the soup, working in 2 batches. Or use an immersion blender. Return the blended soup to the pot, and reheat. Then add the lemon juice and more salt, if you'd like.
- Serve the soup topped with pumpkin seeds and crispy mint and, if using, the optional Greek yogurt.
Notes
- Harissa pastes vary in heat; start with a smaller amount and adjust after blending to control the soup's spiciness.
- Using mild harissa results in a more gentle heat, suitable for most palates.
Nutrition Information
Show Details
Serving
1 serving = ¼ of the recipe
Calories
411kcal
(21%)
Carbohydrates
46g
(15%)
Protein
13g
(26%)
Fat
21g
(32%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
12g
(60%)
Trans Fat
1g
(50%)
Cholesterol
11mg
(4%)
Sodium
709mg
(30%)
Potassium
1320mg
(28%)
Fiber
7g
(28%)
Sugar
16g
(32%)
Vitamin A
26373IU
(527%)
Vitamin C
52mg
(58%)
Calcium
134mg
(13%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 411 kcal
% Daily Value*
| Serving | 1 serving = ¼ of the recipe | |
| Calories | 411kcal | 21% |
| Carbohydrates | 46g | 15% |
| Protein | 13g | 26% |
| Fat | 21g | 32% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 11mg | 4% |
| Sodium | 709mg | 30% |
| Potassium | 1320mg | 28% |
| Fiber | 7g | 28% |
| Sugar | 16g | 32% |
| Vitamin A | 26373IU | 527% |
| Vitamin C | 52mg | 58% |
| Calcium | 134mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
46 reviews
Excellent
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