Butternut squash and harissa soup (Ve)


  • 1 butternut squash, peeled and diced
  • 500g sweet potatoes, peeled and diced
  • 2 onions, diced
  • 1 large carrot, diced
  • 4 garlic cloves, roughly chopped
  • 1 thumb-sized piece of fresh root ginger, roughly chopped
  • 3 Tablespoons olive oil
  • 1 litre boiling vegetable stock (use vegan bouillon powder)
  • 1 heaped teaspoon harissa (rose harissa if you have it)
  • 1 400g can of chickpeas, drained and rinsed
  • Juice of 1 lime
  • Salt and pepper
  • Fresh coriander leaves, to garnish
  • Drizzle of tahini, to garnish


Preheat the oven to 200 degrees celcius. Place the butternut squash, sweet potatoes, onions, carrot, garlic, ginger and oil in a baking tray and mix well. Cook on a middle shelf in the oven for 45min.

Transfer the roasted veg to a large pan, then pour in the stock and add the harissa. Bring to a simmer, then cover with a lid and cook over a low heat for 10min. Leave to cool slightly before blitzing to a smooth consistency.

Stir through the chickpeas and allow to heat through. Season with salt, pepper and lime juice to taste.

Serve with fresh coriander, a drizzle of tahini and extra harissa, if liked.

Adapted from a recipe from Cook Slow by Dean Edwards