Sweet, earthy, butternut squash roasted with a vibrant mix of spices until the edges begin to darken and caramelise thereby bringing in another layer of flavour. Crazy, crazy good.
Harissa has become such a staple in our kitchen. I’ve tried this gorgeous blend of peppers, chilli’s and other herbs & spices (including, strangely, rose petals) with everything from mackerel to jacket potatoes and I love it. For those that haven’t tried it before it goes way beyond bringing heat to a dish, the balance of spices and flavours are divine and incredibly moreish.
Actually it’s kind of daft that I’m still buying chilli paste when my 12 various chilli plants are all in fruit right now (and honestly, until writing this sentence I hadn’t even considered making my own harissa. Duh. Guess what will be going down in my kitchen this week!)
After whizzing the soup in the blender (it’s the Optimun 9400 all the way in our house) steal a taste and make sure you’re happy with the flavours. If not, add a little more harissa and whizz, taste, repeat until your tastebuds are in heaven.
I hope you get a chance to give this recipe a whirl, and if you have a penchant for deep, flavourful spice, I promise you’ll love it.
- 1 butternut squash 1-1.5kg
- 1-2 heaped tablespoons harissa paste
- Good glug of olive oil
- 1 litre boiling water
- 2 tablepsoons of sunflower seeds
- Preheat the oven to 180/350/gas 4.
- Peel and chop the squash into chunks.
- Pop in a baking tray and dollop with the harissa paste. Mix around until each chunk is coated.
- Drizzle with oil and mix again to ensure the oil is evenly spread around.
- Roast the squash for 20-30 minutes or until it has softened and started to caramelise around the edges.
- Blend with the boiling water for 30-60 seconds until it is smooth. Use a little less water if you prefer a thicker soup, or a little more if you like it thinner.
- Toast the sunflower seeds in a hot, dry frying pan until lightly browned and scatter over each bowl of soup for a little bit of tasty texture.
Lisa says
How about a footnote recipe for the Harissa Paste?
Jane Sarchet says
On its way Lisa ;)
Janie x
Nayna Kanabar (@SIMPLYF00D) says
This soup looks and sounds amazingly tasty and delicious.
Jane Sarchet says
Thanks Nayna!
Janie x
Tammy/Our Neck of the Woods says
Hi Janie! It has been too long since I stopped by so wanted to say hello. Hope things have been well with you! This soup looks really yummy and perfect for those in my neck of the woods as it has turned off cold the past couple days!
Jane Sarchet says
YAY! Tammy’s back! Great to hear from you petal, I have been thinking about you so much :) Hope all is well with you xxx
Janie x
Helen @ Fuss Free Flavours says
I love butternut squash anything, Delicious and I adore that velvety texture.
Jane Sarchet says
It is one of my favourites too Helen :)
Janie x
Choclette says
Oh yes, can guarantee I’ll love that soup Janie – pumpkin soup is my favourite and it works so well with spices. I made my own harissa paste once many years ago and am now wondering why I haven’t made it again.
Jane Sarchet says
Delish isn’t it, and boy does it go well with pumpkin :)
Janie x
Kerry @ Kerry Cooks says
Yum! I still haven’t tried harissa, I need to give it a go!
Jane Sarchet says
Oooh, prepare to become addicted Kerry! :)
Janie x
Kate @ Veggie Desserts says
I’ve never actually tried harissa paste, but it sounds so good in this soup that I’ll have to get some. I can’t wait to read about your adventures making it yourself!
Jane Sarchet says
Hey Kate! I you love playing around with chillis, you’ll love harissa, I promise. And I’ll get back to you on the DIY front :)
Janie x
Jacqueline Meldrum says
Nice soup and great idea to add harissa. I love this time of year food wise. You just cab’t beat butternut squash.
Jane Sarchet says
I know, and boy have I missed soups!
Janie x
Urvashi says
I love how you have used paste in this soup. I bought back a load of spices from Morocco and tried a courgette soup inspired by Sabrina’s book Persiana last weekend. Would never have thought of using the paste. Silly me. Such a simple idea – especially as I have tonnes of it!
Jane Sarchet says
Hey Urvashi, thanks for popping by :)
I guess you’d get the same outcome from using the dried spices though? I must admit I only buy the paste as it is SO versatile and can be added to most things!
Janie x
kellie@foodtoglow says
Love this, Jamie! I adore roasted squashes and harissa together but not done them together in a soup. And so easy in a Froothie. Fabulously easy and flavoursome. Yum!
Jane Sarchet says
Absolutely! They go together soooo well!
Janie x
Sarah, Maison Cupcake says
This looks fantastic, I have had harrissa lurking in the fridge and kept forgetting to use it, this would be wonderful way to use it.
Jane Sarchet says
It is divine Sarah, hope you enjoy it :)
Janie x
Lisa says
I have only been able to find Harissa powder, not paste so I used a little extra olive oil & coated the cubed squash with the oil first. Also, I served it just baked (not made into the soup) as a side dish to venison chops. Very yummy! Plan to make the left overs into soup.
Jane Sarchet says
Oh, clever you Lisa! Isn’t it a quick, but impressive dish?
Janie x
PS thank you for taking the time to leave a comment :)