Red pepper, squash & harissa soup

Red pepper, squash & harissa soup

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(12 ratings)

Prep: 15 mins Cook: 1 hr


Serves 6

Blend butternut squash and red pepper together with the flavours of harissa and spices to make this warming soup. It's healthy, low fat and packed with vitamin C

Nutrition and extra info

  • Freezable
  • Healthy
  • Vegetarian

Nutrition: Per serving

  • kcal205
  • fat11g
  • saturates4g
  • carbs15g
  • sugars10g
  • fibre6g
  • protein9g
  • salt0.5g


  • 1 small butternut squash (about 600-700g), peeled and cut into chunks
  • 2 red pepper, roughly chopped
  • 2 red onion, roughly chopped
  • 3 tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 3 garlic cloves in their skins
  • 1 tbsp ground coriander
  • 2 tsp ground cumin



    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • 1.2l chicken or vegetable stock
  • 2 tbsp harissa paste
  • 50ml double cream


  1. Heat oven to 180C/160C fan/gas 4. Put all the veg on a large baking tray and toss together with rapeseed oil, garlic cloves in their skins, ground coriander, ground cumin and some seasoning. Roast for 45 mins, moving the veg around in the tray after 30 mins, until soft and starting to caramelise. Squeeze the garlic cloves out of their skins. Tip everything into a large pan. Add the chicken or vegetable stock, harissa paste and double cream. Bring to a simmer and bubble for a few mins. Blitz the soup in a blender, check the seasoning and add more liquid if you need to. Serve swirled with extra cream and harissa.

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Comments, questions and tips

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dorothyr's picture
16th Apr, 2020
Great recipe! Followed the recipe and yes it is spicy but so delicious. Will definitely make again.
Frantic Flapjack
12th Feb, 2019
This was a really lovely winter soup with a great flavour. However, I think 2tbsp of harissa would blow your head off. I used two tsp and it still tasted very spicy. I had some mascarpone in the fridge so blended that into the soup instead of the cream.
30th Jan, 2019
We all loved this but found it was far too spicy for our taste. It may be that as we live in France our harrisa paste may be hotter over here. So next time I will follow the recipe as it is but reduce to one tablespoon of paste.
28th Jan, 2019
This soup is delicious, followed the recipe with some extra ground coriander and cumin along with a few chilli flakes. Used vegetable stock. Didn't add the double cream as I wasn't sure that would freeze well. It's very tasty and harissa paste gives it a good kick. Soup is a perfect winter warmer :)
Claire V
23rd Jan, 2019
A great recipe! I've just made it, replacing the harissa paste and red peppers by two pinches each of ground red pepper and paprika. I left out the cream. It was delicious, very comforting on a cold winter evening.
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