Spicy Harissa Butternut Squash Soup Recipe
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!
Ingredients
Harissa Butternut Squash Soup
- 5 cups peeled and cubed butternut squash, ½ a butternut squash
- 3 medium carrots, cut into 1-inch rounds
- 3 tablespoons olive oil, divided
- 1 medium onion, minced
- 3 cloves cloves, crushed
- 2 tablespoons minced ginger
- 3 tablespoons harissa paste, see notes
- 1 teaspoon EACH: ground cumin and ground coriander
- ¼ cup orange juice
- 6 cups chicken stock, can sub vegetable stock for a lighter flavored soup
- 1 teaspoon sea salt, more to taste
- Juice from ½ lemon
- Optional: Greek yogurt, to serve
Mint Pumpkin Seeds
- 1 tablespoon olive oil
- ¼ cup pumpkin seeds
- 1 tablespoon chopped fresh mint leaves
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.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.
Notes
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.
Serving: 1 serving = ¼ of the recipe, Calories: 411kcal, Carbohydrates: 46g, Protein: 13g, Fat: 21g, Saturated Fat: 4g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 12g, Trans Fat: 1g, Cholesterol: 11mg, Sodium: 709mg, Potassium: 1320mg, Fiber: 7g, Sugar: 16g, Vitamin A: 26373IU, Vitamin C: 52mg, Calcium: 134mg, Iron: 3mg