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whole roasted butternut and harissa soup
Updated: Oct 7, 2022
Sweet, roasted butternut and spicy harissa flavours.... you cannot go wrong with this vibrant soup on a cold, rainy day. Best enjoyed with toasted hazelnuts, plant-based yoghurt, fresh coriander and a few slices of sourdough toast.
Sweetness from the roasted butternut. Spicy, warming flavours from the Harissa paste. Crunch from the hazelnuts. Freshness from the coriander and the cooling effect from the yoghurt.
Simply a winning combination.
Want to know what makes this soup even better? It is completely zero waste.
WHAT IS ZERO WASTE
This soup is made from an entire butternut. Skin, seeds and all. Everything is roasted and blended into a soup. Nothing gets thrown out. Nothing wasted.
HOW TO KEEP MAKE THIS
The butternut can be cut in half or roasted whole. Drizzled with a bit of oil, it is roasted in the oven until golden and soft. Adding a few spices, the butternut is then blended into a smooth soup.
Simple!
LEFT-OVERS
Simply freeze left-overs in portion sizes and let it defrost and room temperature on a lazy week day night.
Or alternatively you can make this vegan butternut mac & cheese.
WHAT IS HARISSA PASTE
Harissa paste is a paste made from red chilli, garlic, citrus, spices and herbs such as coriander and cumin seeds. It is a spicy, smoky and fragrant paste widely used in North Africa and the Middle East.
Some varieties even add a bit of sweet and fragrant flavours from rose petals.
It is one of my favourite ingredients in my kitchen and always keep a jar in the fridge.
WHERE TO FIND IT?
Harissa paste can be found in most supermarkets in the spice aisle.
ALTERNATIVES
If you don't have or like any of the ingredients, do not worry as I have got you covered with alternative options
Replace the harissa paste with chilli paste or your favourite pesto such as basil pesto or sundried tomato pesto.
Replace the harissa paste with berbere spices
Replace the hazelnuts with almonds, walnuts or pine nuts
Replace the coriander with fresh parsley, basil or even mint (especially if paired with the vegan feta and harissa paste)
Replace the yoghurt with a plant-based cream or even a vegan feta
THIS DISH IS
hearty
full of flavour
really easy to make
nutritious
minimal prep
and satisfying
OTHER RECIPES YOU MIGHT LIKE
WHOLE ROASTED BUTTERNUT AND HARISSA SOUP
Sweet roasted butternut and spicy harissa flavours.... you cannot go wrong with this vibrant soup on a cold, rainy day. Best enjoyed with toasted hazelnuts, plant-based yoghurt, fresh coriander and a few slices of sourdough toast.
Serves 2 - 3
Time: 60 min - 75 min, plus cooling time
INGREDIENTS
FOR THE SOUP
1 kg butternut
1 small onion, diced
1 tbsp olive oil
500ml vegetable stock
1/2 tsp garlic granules or 1 clove of garlic (optional)
1 heaped tbsp harissa paste and more to serve
sea salt and black pepper to taste
TO SERVE
plant-based yoghurt
fresh coriander or parsley
more harissa paste
toasted hazelnuts (optional)
INSTRUCTIONS
Preheat the oven to 200C.
Cut the butternut in half (or roast whole), drizzle with a bit of oil and roast with the skin side up for 45 min - 1 hour. The time will depend of the size of the butternut. Check after 40min. The butternut should be soft and the skin golden.
In the meantime on low, fry the onion on low until golden for about 8 -10 min. If you are using fresh garlic add it in for the last 2 min.
Remove from the heat and set aside.
Once the butternut is cooked, set aside to cool.
Transfer the cooled butternut and the rest of the soup ingredients into a high-speed blender and blend until smooth. If your blender can not take hot food you will need the butternut to cool before blending.
Pour the soup into a large pot and reheat for a few minutes.
If the soup is too thick, add a bit of water.
Serve hot with yoghurt, more harissa paste and fresh herbs.
Have you made this?
If you have, I would love to see your creations on Instagram.
Make sure to leave a review below and give it a rating.
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@lychees_and_leggings and #lychees_and_leggings
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