Spicy Harissa Butternut Squash Soup The Endless Meal

For more warming winter soups, try our chickpea harissa soup, roasted carrot soup, and sweet potato turmeric soup. For a different version, try this butternut squash and carrot soup! If this is your first time cooking with harissa, you’re going to fall in love with its taste. It’s a unique North African spice paste that’s slightly sweet, subtly smoky and tangy, with just the right amount of heat. There are a few steps to this soup that make it extra delicious. The first is that we roast the butternut squash and carrots to bring out their sweetness. We also sauté the onions a bit longer than usual until they develop a dark brown caramelized colour. The mint pumpkin seeds take minutes to make in a pan, and they add a nice crunch for a contrasting texture. Cook a big batch of it to make the most of squash season. It’s easy to freeze and you’ll thank yourself on a cold day when you can thaw some of this delicious soup for an easy lunch or light dinner! You can use harissa on everything from grilled meats, to veggies, stocks, stews, and soups. It turns anything you make with it a vibrant orangey-red hue, and an open tube or jar will last up to six months in your fridge! You should be able to find it in most well-stocked grocery stores, or you can buy it online.

It’s made with simple ingredients Roasting the squash and carrots lends major flavor Serve it now or later The mint pumpkin seeds add a nice crunch (and they are totally optional)

Squash, carrots, onion, garlic, and ginger – this medley of vegetables makes up the base of this flavorful soup. Olive oil – olive oil is our first choice but you can also use coconut oil or avocado oil. Harissa paste – look for harissa in jars, cans, or tubes in the international foods aisle, or near the spices. If you have an African grocery nearby, you’re likely to find some there! Ground cumin and coriander – these rich earthy spices instantly add depth to this soup. Orange juice – for a little sweetness and acidity to balance things out. Chicken stock – we use our homemade chicken stock, but you can also use vegetable stock or a store-bought version in a pinch. Sea salt – to enhance all the amazing flavors already happening in this soup. Lemon – a little bit of lemon juice added at the end gives a bright pop of flavor. Greek yogurt – for serving (optional).

Here’s what you need to make the mint pumpkin seeds:

Olive oil Pumpkin seeds Mint leaves