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.
For the soup:
For the za’atar pitta chips:
For the coriander oil: