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5 from 3 votes

Roasted Butternut Squash and Harissa Soup

Deliciously warm and comforting Butternut Squash Soup with a hint of spice from Harissa. Easy, tasty and healthy!
Prep Time5 mins
Cook Time10 mins
Roasting Time45 mins
Total Time1 hr
Course: Appetizer, Lunch, Soup
Cuisine: Middle Eastern
Servings: 6 servings
Calories: 122kcal
Author: Carrie Carvalho


  • large baking tray
  • large pot


  • 1 Butternut Squash about 600-700g
  • 2 red or yellow peppers
  • 6 garlic cloves
  • 2 tbsp Rose Harissa Paste* more if you like it spicy!
  • 1 onion, diced
  • 2 tbsp olive oil
  • 1.2 litres vegetable stock
  • salt and pepper


  • Preheat your oven to 200°c/180 fan/gas 4/350f.
  • Peel the butternut squash and cut into cubes. Slice the peppers. Peel the garlic cloves and crush using the flat of a knife.
  • Add the squash, peppers and garlic to a large baking tray and toss with 1 tablespoon of olive oil plus a generous pinch of salt and pepper.
  • Bake for 35-45 minutes, tossing everything after 20 minutes. The squash should be soft and beginning to caramelise.
  • Heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the diced onion and cook for 5 minutes until soft. Stir in the harissa paste.
  • Tip the roasted squash, peppers and garlic into the pot then pour over the stock.
  • Bring to a boil and simmer for 5 minutes.
  • Blend the soup using a stick blender or by transferring in batches to a stand blender.
  • Season to taste - feel free to stir in some more harissa paste or add a drizzle of cream!


*You can also use regular Harissa. If you can't get hold of harissa, you can substitute it for another spicy red chilli paste such as sriracha, gochujang or Chinese garlic-chilli sauce.


Calories: 122kcal | Carbohydrates: 19g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 75mg | Potassium: 532mg | Fiber: 4g | Sugar: 6g | Vitamin A: 12793IU | Vitamin C: 77mg | Calcium: 67mg | Iron: 1mg