Harissa roasted butternut squash soup.



W I N T E R   S U S T E N A N C E

I’m not sure how many of you will remember, because it was a pretty long time ago in the ever-changing world of blogging, but I actually shared a riff on this recipe back in July of 2012.

In fact, it was only the second recipe I ever shared on Cider with Rosie!

And goodness me, I’m glad my photography skills have come on a little way since then! Remember when I used to think > this < was a good, bloggable photo? ;)

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Whilst so many things have changed and progressed and evolved since 2012, and those early days of this blog of mine, what’s not changed a bit is how much I love this soup.

I’ve tinkered with the recipe a little over the years, adding a few bits here and there to deepen its flavour, but it’s still just as wonderfully warming and hearty as it ever was.

Butternut squash and red onion are dredged in a fine layer of harissa and roasted until sweet and lightly golden, then pureed with half a litre or so of rich mushroom stock.

It makes the most perfect winter lunch, and is surprisingly filling as an evening meal too. I guess really it’s just one of those magical recipes that never seems to grow old.

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Ingredients ::
1 large butternut squash
1 red onion
3 garlic cloves
1 tsp dried Harissa
500ml-1litre mushroom stock

- Deseed and chop the butternut squash into 1 inch cubes, and put into a large roasting dish.

- Peel and slice the red onion in half (leaving the root intact, so that the onion holds together), and then add to the roasting dish along with the whole, unpeeled garlic cloves.

- Drizzle the squash and onion with just enough olive oil to coat the vegetables, and then add in the harissa and a pinch of salt. Stir to coat the squash and onion in the spices.

- Place the roasting dish into an oven preheated to 200 degrees celsius and cook for 35-45 minutes, until the squash is tender and a little brown at the edges.

- Blend the squash and onion in batches (squeezing the garlic cloves out of their skins and blending along with the squash and onions), with enough stock to help them puree, and transfer to a large saucepan.

- When the vegetables have been completely pureed, stir in enough stock to bring the soup to the consistancy of your choosing. I only needed half a litre for the squash shown here. Season to taste, and serve piping hot.

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A true winter warmer, if ever there was one!

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  • http://sophiesmakeupblog.blogspot.co.uk/ Sophie

    Roasted butternut squash is one of my all time favourite things. This looks like such an incredible soup – thank you for the recipe!

    Sophie x | SophiesMakeupBlog

  • http://www.queenbeady.com QueenBeady

    I adore the evolution of your blog. Your photography always leaves me feeling a little jealous, it’s so beautiful, yet so raw at the same time. Butternut squash soup is a huge favourite of mine, but I might try your little twist on the dish now.
    Bee | QueenBeady.com

  • http://mutedmornings.blogspot.com Mimmi

    This sounds so delicious and warming! Also it’s so inspiring to see how far you’ve come with your blog and your photography. Your photos are always so incredible!

    Mimmi xx

    Muted Mornings

  • https://sweetpassions07.blogspot.com Antonia

    This looks absolutely amazing. I would love to do that as the days are getting colder and it’s always nice to eat something warm.xo

    Antonia || Sweet Passions

  • Hannah G

    Have I got the ingrediants – check!

    *Goes off to go and cook*


  • http://www.meghansara.com MeghanSara

    Woah! I can’t wait to make this for the next soup-based holiday…


  • http://www.ginevrella.co.uk Jennifer

    This sounds delicious, perfect for the colder weather. Butternut squash is something I hadn’t really discovered until recent years – now I can’t get enough of it and have been teaching my dad how to roast it perfectly!
    Jennifer x
    Ginevrella | Lifestyle Blog

  • http://www.brittonloves.co.uk Lauren S

    Oh I love harissa, and even more so with squash! Perfect combination Rosie :)

    Lauren x

    Britton Loves | Lifestyle Food Beauty

  • http://kimiandme.blogspot.co.uk Christina L

    Butternut squash is my favourite soup! I don’t make it enough and after seeing your pictures and reading your recipe (never tried it roasted).. it’s happening soon


  • http://www.lovedbylaura.com/ Laura

    Oh yum! I discovered butternut squash last year and whilst I still find it an absolute pain to peel and chop, the effort is worth it. I love seeing the evolution of your photography too…. it gives me a bit of hope that I can improve my own!

    Laura xx | Loved By Laura

  • Natalia

    Lovely recipe. I will give it a try. It would be great for lunch at work. x

    Natalia – thewomaniwantobe.com

  • http://www.beckieeschle.com Beckie Eschle

    Oooh this looks amazing, especially for winter! x


  • http://www.soyourethirty.com Karis & Sharlene | SYT.

    Oh my goodness Rosie, this looks so yummy, I almost wanted to lick the screen! In awe of your photography…how do you do it? no really! Karis x


  • http://Www.supernaturallyhealthy.org/ Kezia @ Super Naturally Health

    Soup is the perfect winter snaffle – and I just love anything with butternut squash = YUM!!!

  • https://swanlake1701.wordpress.com/ NGOC LAN

    Thank you so much for sharing the recipe. Butternut squash and onion soup is such an ideal treat for a cold rainy day. It’s always an interesting experience when we look back on the previous recipe and see how we have improved.

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