This butternut squash soup is rich, healthy, and a little bit spicy. We roast the squash and carrots to bring out their sweetness, and serve it with some crispy mint pumpkin seed croutons. It's easy to make, it's layered with flavor, and it's ready in just over an hour!
Harissa Butternut Squash Soup
5cupspeeled and cubed butternut squash, ½ a butternut squash
6cupschicken stock, can sub vegetable stock for a lighter flavored soup
1teaspoonsea salt, more to taste
Juice from ½ lemon
Optional: Greek yogurt, to serve
Mint Pumpkin Seeds
1tablespoonchopped fresh mint leaves
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.
5 cups peeled and cubed butternut squash, 3 medium carrots, 3 tablespoons olive oil
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.
1 medium onion, 2 tablespoons minced ginger, 3 cloves cloves
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.
3 tablespoons harissa paste, 1 teaspoon EACH: ground cumin and ground coriander, ¼ cup orange juice
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.
1 tablespoon olive oil, ¼ cup pumpkin seeds, 1 tablespoon chopped fresh mint leaves
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.
6 cups chicken stock, 1 teaspoon sea salt, Juice from ½ lemon
Serve the soup topped with pumpkin seeds and crispy mint and, if using, the optional Greek yogurt.
Harissa varies widely in spiciness. In this recipe, we use Mina harissa which is only mildly spicy. If you use a different brand, start with a smaller amount and add more after you blend the soup if you want it spicier.