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Harissa Butternut Squash Soup

A hearty, delicious vegan soup

This tasty, vegan soup is the perfect winter warmer. The key to creating a delicious dish is building layers of flavour. Between the aromatics, hearty vegetables, warm spices, rose harissa paste and coconut milk, this soup successfully does just that. It’s highly nutritious, naturally gluten-free and comes together in less than 30 minutes! Serve it with crusty bread for a warming dinner.

  • Prep Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 5 1x
  • Category: Soups, Vegan

Ingredients

Scale
  • olive oil
  • 1 onion, sliced
  • 2 large garlic cloves, sliced
  • 1 small butternut squash (approx. 600 g), seeds removed, peeled and cut into 2 cm pieces
  • 1 medium sweet potato (approx. 200 g), peeled and cut into 2 cm pieces
  • 1 medium carrot (approx. 90 g), sliced into 2 cm-thick rounds
  • 1 tbsp ground cumin
  • ½ tbsp ground coriander
  • 2 tsps fine sea salt
  • ½ tsp freshly-ground black pepper
  • 800 ml vegetable stock
  • 200 ml coconut milk
  • 3 tbsps harissa paste

Instructions

  1. Heat a splash of olive oil in a large saucepan over 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. Turn the heat up to medium-high. Add the butternut squash, sweet potato and carrot and toss to combine. Add the cumin, coriander, salt and pepper and toss again to coat.
  3. Add the vegetable stock and stir to combine. Reduce the heat to medium/medium-low, cover and simmer for 15 minutes, or until the vegetables are soft.
  4. Add the coconut milk and harissa and stir to combine. Purée the soup in a blender until silky smooth then pour it into a clean saucepan. Adjust seasoning, if necessary.
  5. Reheat the soup to a gentle simmer, adding some extra stock if the soup is too thick for your liking. Pour into bowls and serve with crusty bread – enjoy!

Did you make this recipe?

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