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Creamy Harissa Butternut Squash Soup

A warm and comforting soup that combines the sweetness of butternut squash with the bold flavors of harissa, perfect for chilly evenings.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main
Cuisine: American
Keyword: Easy
Servings: 4 servings

Equipment

  • Large Pot
  • Immersion Blender

Ingredients

Main Ingredients

  • 2 pounds Butternut Squash Peeled and cubed.
  • 2 tablespoons Olive Oil Extra virgin for sautéing.
  • 1 medium Onion Chopped finely.
  • 4 cloves Garlic Minced.
  • 4 cups Vegetable Broth Homemade or store-bought.
  • 2 tablespoons Harissa Paste Adjust based on spice preference.
  • 1 can Coconut Milk About 13.5 ounces.
  • Salt and Pepper To taste.
  • Fresh Herbs Optional for garnish.

Instructions

  • Prepare your ingredients: peel and cube the butternut squash, chop the onion, and mince the garlic.
  • In a large pot, heat olive oil over medium heat. Add the chopped onions and sauté for 5-7 minutes until translucent.
  • Add minced garlic and sauté for an additional 1-2 minutes until fragrant.
  • Add cubed butternut squash and stir to combine. Cook for about 10 minutes until it begins to soften.
  • Pour in vegetable broth and bring to a gentle boil, then reduce to a simmer.
  • Let the soup simmer for about 20 minutes until the squash is fork-tender.
  • Add harissa paste and stir well to incorporate.
  • Use an immersion blender to puree the soup until smooth.
  • Stir in coconut milk and warm over low heat without boiling.
  • Season with salt and pepper to taste, then ladle into bowls and garnish with fresh herbs if desired.

Notes

Store leftovers in an airtight container for up to 5 days. Reheat gently on the stove.