This is our butternut squash soup recipe...but with a spicy twist! Don't get us wrong, we do love a classic butternut squash soup. It's velvety, earthy and sweet, but sometimes we crave a little bit of spicy heat to elevate our dinner so we've added some gentle spice in the form of harissa to this dish.
If you've not tried harissa before, it is a North African red chilli paste and is full of wonderful spicy heat, as well as garlic, red peppers, caraway seeds and coriander seeds too.
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Yields:
6 serving(s)
Prep Time:
20 mins
Cook Time:
25 mins
Total Time:
45 mins
Cal/Serv:
133
Ingredients
1Tbsp.
vegetable oil
1
butternut squash, peeled and cut into small cubes
1
onion, finely chopped
1tsp.
ground cumin
1
garlic clove, crushed
1l
vegetable stock
harissa, to taste
3Tbsp.
double cream
small handful fresh coriander leaves, to garnish
Directions
Step 1Heat the oil in a large pan. Add squash and onion, cover and gently fry for 10min until softened and slightly coloured. Add cumin and garlic and fry for 1min, then pour in stock. Bring to the boil, then simmer for 15min until squash is tender.
Step 2Blend until completely smooth (do this in batches if necessary) and return to the pan to reheat. Check seasoning. Serve garnished with harissa to taste, a swirl of cream and some fresh coriander.
Prepare to end of step 2; cool completely. Transfer to a container and freeze for up to three months. To serve, defrost in fridge, then reheat gently until piping hot and complete recipe.
Serve with crusty bread on the side for a more filling meal. Or, you could add a pouch of cooked grains, such as lentils or spelt once everything has been blended. Just simmer until the grains are piping hot through.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
