Squash, Harissa and Red Pepper Soup
Squash, Harissa and Red Pepper Soup



  • 700g butternut squash chunks
  • 2 red peppers, chopped
  • 2 red onions, chopped
  • 3 tbsp oil
  • 3 garlic cloves
  • 1 tbsp ground coriander
  • 2 tsp ground cumin
  • 1.2 litres veg stock
  • 2 tbsp harissa paste
  • 50ml double cream
  • Preheat the oven to 180C. Put all the veggies on a baking tray and toss in the oil, coriander, cumin and some seasoning. Roast for 45 mins or until soft and caramelised.
  • Tip everything into a saucepan and add the stock, harissa and cream. Simmer for a few mins and then blitz with a hand blender until smooth. Season again to taste, then serve with crusty bread.
1 hr
6 serving

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