Butternut Squash Soup with Rose Harissa

From Cookipedia

Any variety of summer squash or winter squash would work well as a replacement for butternut squash - even pumpkins.

Butternut Squash Soup with Rose Harissa
Servings:Serves 4
Calories per serving:114
Ready in:30 minutes
Prep. time:10 minutes
Cook time:20 minutes
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:22nd January 2013

Best recipe review

Difficult ingredients


Argan oil can be rather hard to find, but you can get it easily on-line.

Paul R Smith

Harlequin F1 squash would work instead of the butternut squash


Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe


  1. Heat the argan oil in a saucepan, add the sliced red onion and cook for 2-3 minutes.
  2. Add the squash, fry for a further 2-3 minutes.
  3. Dissolve the stock cube in the boiling water, and add to the pan.
  4. Raise the heat, and when the soup begins to boil, lower the heat to a rapid simmer. Simmer for 10-12 minutes.
  5. Place the hot soup carefully into a blender, and blend until smooth.
  6. Stir a swirl (approx ¼ level teaspoons but depends on how spicy you like your soup!) of Rose Harissa onto each serving along with a swirl of cream and serve.

This recipe originated from the recipe section of Belazu.com

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Belazu products used in this recipe

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