Velvety Harissa Butternut Squash Soup

Warm, spicy, and unbelievably creamy — this Harissa Butternut Squash Soup is the perfect cosy recipe for autumn and winter. Roasted butternut squash gets blended with caramelised onions, fresh ginger, coconut milk, miso paste, and a hit of rose harissa for deep flavour and subtle heat. It’s naturally vegan, super comforting, and easy enough for beginners.

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Velvety Harissa Butternut Squash Soup

Serves: 4–6
Time: ~45–55 minutes

Ingredients

  • 1 large butternut squash

  • 1 small bunch fresh sage (or 4–5 leaves)

  • 1 sprig rosemary

  • 1 bay leaf

  • 1 whole garlic bulb

  • 2 white onions

  • 10 cm piece fresh ginger

  • 400 ml coconut milk (save 1–2 teaspoons for garnish)

  • 500–700 ml vegetable stock (start with 600 ml; adjust thickness later)

  • 1 tbsp red miso paste

  • 1 tbsp rose harissa

  • 10 g smoked paprika (approx. 1 tbsp)

  • Olive oil

  • 20 g vegan butter

  • Roasted pumpkin seeds, for topping

Instructions

1. Roast the squash

  1. Preheat your oven to 200°C (fan 180°C).

  2. Peel the butternut squash, cut it in half lengthways, remove the seeds, and chop it into cubes.

  3. Cut the top off the garlic bulb to expose the cloves.

  4. Place the squash cubes and the garlic bulb on a baking tray.

  5. Drizzle generously with olive oil.

  6. Add:

    • 1 tbsp rose harissa

    • 1 tbsp smoked paprika

    • Salt and pepper

  7. Use your hands to coat everything well.

  8. Roast for 25–30 minutes, or until the squash is soft and starting to brown at the edges.

2. Prepare the aromatics

  1. Slice the onions (no need to be perfect).

  2. Peel the ginger using the edge of a spoon, then roughly chop it.

3. Build the soup base

  1. Place a large pot on medium heat.

  2. Add a splash of olive oil and the 20 g vegan butter.

  3. Once the butter is bubbling, add the sliced onions.

  4. Cook them slowly for 10–12 minutes, stirring often, until they soften and turn lightly golden.

    • This is caramelising; it builds sweetness.

  5. Add the chopped ginger and cook for 2–3 minutes.

4. Combine everything

  1. Remove the garlic from the tray and squeeze out the soft roasted cloves.

  2. Add the roasted squash and garlic to the pot with the onions.

  3. Pour in 600 ml vegetable stock (you can always add more later).

  4. Add the coconut milk (save 1–2 teaspoons for garnish).

  5. Stir in the 1 tbsp miso paste.

  6. Add your bouquet garni: herbs tied with butcher's string

    • 1 sprig rosemary

    • 4–5 sage leaves

    • 1 bay leaf

  7. Grate in a small pinch of nutmeg (optional but recommended).

  8. Bring everything to a gentle boil, then reduce to low heat, cover, and cook for 10 minutes to let the flavours blend.

5. Blend the soup

  1. Remove the rosemary, sage, and bay leaf.

  2. Blend the soup using either:

    • a stick blender (easiest), or

    • a jug blender (smoother texture).

  3. If the soup is too thick, add more stock until you like the consistency.

  4. Taste and adjust seasoning (salt, pepper, more harissa if you want heat).

6. Serve

  1. Ladle the soup into bowls.

  2. Drizzle over a little harissa and a swirl of coconut milk.

  3. Finish with a handful of roasted pumpkin seeds for crunch.