Curried Butternut Squash Soup With Harissa

Craving a liquid lunch? This winter warm up of a soup is so satisfying, you might forget you’re restricting anything in your diet.

With just a few days off sugar, your tastebuds should start to glow a little. Flavours will bounce and make things delicious! With a little added cream and crunch to garnish, all sensory will be satisfied.


1 Medium Butternut Squash, roasted
2 Tablespoons Olive Oil
1 Onion, diced
2 Garlic Cloves, minced
4-6 Cups Vegetable, Chicken or Turkey Stock
1 1/2 Tablespoon Harissa
1 Tablespoon Tomato Paste
2 tsp Madras Curry Powder
1/4 Cup Ginger Water
4 Tablespoons Turmeric Water
Pinch Sea Salt + Ground Black Pepper, to taste

Preheat the oven to 400ºF. Halve the squash lengthwise and remove the seeds. Sprinkle with salt and pepper. Lay cut side down on a baking sheet and bake for about 30 minutes, or until tender and slightly browned. Cool enough to handle and scrape the squash from the skin.
In a large pot, heat the oil and soften the onions and garlic over medium heat.
Add roasted squash and stock along with harissa, tomato paste and curry powder. Increase heat to medium-high to simmer.
Add ginger and turmeric water.
Combine using an immersion or standard blender. Add salt and pepper to taste.
Serve with a sprinkling of smoked paprika, a drizzle of milk kefir or yogurt and roasted kale chips, if desired.


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