BUTTERNUT SQUASH SOUP

Butternut Squash Soup

Butternut squash is one of my favourite vegetables to turn into a rich, velvety soup. With warming spices, harissa, and a touch of lemon, this soup is bursting with flavour and perfect for chilly evenings.

The harissa gives it a gentle heat and depth, while the fresh herbs and zesty dressing balance everything beautifully. It’s quick to make, full of goodness, and one of those recipes that never fails to impress.

Timings

Prep time: 20 minutes

Cooking time: 30 minutes

Serves: 4

Ingredients

• 2 white onions, chopped

• 1 large butternut squash, peeled and cubed

• 2 tbsp olive oil

• 1 tsp salt

• 2 tbsp harissa paste (1 for the soup; 1 for the dressing)

• 1L vegetable stock

• 1 lemon, juiced

• 1 tsp sesame seeds

• 1 tbsp coriander, chopped

• 1 tbsp mint, chopped

• Pinch of salt and pepper, to taste

  
  

Method

1. Start the base Place the onions, butternut squash, and olive oil into a large saucepan over medium heat. Season with salt to draw out the moisture and enhance flavour.

2. Add spice and stock After about 10 minutes, stir in 1 tablespoon of harissa and pour in the vegetable stock. Bring to the boil, then reduce to a simmer for 20 minutes, until the squash is soft and tender.

3. Blend until smooth Carefully blend the soup using a liquidiser or stick blender until velvety smooth.

4. Make the dressing n a small bowl, combine the remaining harissa, lemon juice, sesame seeds, and a drizzle of olive oil to create a bright, tangy dressing.

5. Finish and serve Pour the soup into bowls, drizzle with the harissa dressing, and scatter over fresh coriander and mint. Season with salt and pepper, then serve immediately for a knockout winter warmer.