Harissa Butternut Squash Soup (Updated)


Harissa Butternut Squash Soup (Updated)

This is an updated version of my Harissa Butternut Squash Soup, with fewer ingredients, a different method and topping suggestions.

Tis the season for squash and my favourite way to enjoy it is in soup form. Seasoned with harissa and warm spices and topped with crispy za’atar pitta chips and garlicky coriander oil, this hearty, vegan soup is jam-packed with flavour.

  • Author: zenak
  • Prep Time: 10 minutes
  • Total Time: 40 minutes
  • Yield: 4 1x



For the soup:

  • extra-virgin olive oil
  • 1 onion, finely chopped
  • 2 large garlic cloves, thinly sliced
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 2 tbsp harissa paste, plus more for serving
  • 640g diced butternut squash
  • 400ml vegetable stock
  • 1 x 400ml tin coconut milk

For the za’atar pitta chips: 

  • 3 pitta breads
  • extra-virgin olive oil
  • 2 tbsp za’atar

For the coriander oil:

  • 1 garlic clove
  • 15g fresh coriander
  • 3 tbsp extra-virgin olive oil


  1. Heat a splash of extra-virgin olive oil in a large saucepan set over a medium heat. Add the onion and cook, stirring occasionally, until softened, 3 to 5 minutes. Then, add the garlic and cook, stirring constantly, for 1 minute.
  2. Add the ground cumin, ground coriander and harissa paste and cook, stirring frequently, for 1 minute, then add the butternut squash, season with salt and pepper and toss to coat.
  3. Add the coconut milk and vegetable stock, season with salt and pepper and stir to combine. Turn the heat up to medium-high and bring to a simmer, then cover, reduce the heat to medium/medium-low  and simmer for 15 minutes, or until the butternut squash is soft.
  4. Meanwhile, heat your oven to 200°C/ fan 1800°C. Cut the pitta breads into pitta chips. Drizzle with extra-virgin olive oil, season with salt and pepper and add the za’atar. Toss to coat then bake for 10-12 minutes, or until golden brown and crisp. Set aside.
  5. Place the garlic in a mortar and pound to a paste with a pestle. Add the coriander and pound until a paste forms, then add the extra-virgin olive oil stir to incorporate. Season with salt and pepper and set aside.
  6. Purée the soup in a blender until silky smooth then pour it into a clean saucepan. Adjust the salt level, if necessary.
  7. Reheat the soup to a gentle simmer, adding some extra stock if the soup is too thick for your liking. Pour into bowls, top with the pitta chips, coriander oil and some extra harissa then serve – enjoy!

Did you make this recipe?

Leave a comment below and share a photo on Instagram, tagging @zenaskitchen. I can’t wait to see what you’ve made!

No Comments

Post A Comment
Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star