Harissa Butternut Squash Soup That EVERYONE Is Making This Season (Vegan)

coconut milk

🥗Healthier: almond milk

💰Cheaper: heavy cream

Almond milk reduces calories while maintaining creaminess

Peel the butternut squash using a knife.

Scoop out the seeds and slice the squash lengthwise.

Chop the squash into cubes of roughly the same size.

Place the squash on a tray and drizzle with olive oil.

Add sea salt, paprika, and a spoonful of harissa to the squash.

Mix everything together using your hands to coat the squash evenly.

Add garlic to the tray with the squash and roast for about 30 minutes.

Slice the onions not too fine and peel the ginger with a spoon.

Chop the ginger roughly the same size as the onions.

In a big pot, add oil and a knob of butter.

When the butter starts bubbling, toss in the onions and add a pinch of salt.

Add a splash of water if the onions look dry and caramelize until golden and sweet.

Add the ginger to the pot and cook for about 2 minutes.

Once the squash is ready, tip it straight into the pot.

Squeeze in the soft roasted garlic from the tray.

Pour in vegetable stock, add a spoon of miso, and coconut milk.

Grate some nutmeg into the pot and stir everything together.

Add in the herbs (bouquet garni).

Bring the mixture to a boil, then drop the heat.

Cover and let it simmer for 15 minutes to combine flavors.

After 15 minutes, take out the herbs.

Blend the soup using a stick blender or jug blender, leaving some texture if desired.

Serve the soup in a bowl and drizzle with coconut milk and harissa oil.

Finish with roasted pumpkin seeds for crunch.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens