Butternut Squash, Rose Harissa & Coconut Soup

dinner, snack, lunch

Butternut Squash, Rose Harissa & Coconut Soup Recipe

This Thai inspired soup is our go-to meal any day of the week.  The Rose Harissa is the star of the show.  The heat from the spice is perfectly balanced with the earthly nature of the butternut squash.  Serve with flatbread, pita bread or focaccia bread.
10 minutes
25 min

4-6 Servings


  • 2 tablespoons olive oil
  • 1 large onion, coarsely chopped
  • 3 1/2 pounds butternut squash, peeled, seeded, and cut into 1-inch cubes
  • 2 heaped tablespoons OSM Rose Harissa
  • 1 tsp OSM Garlic and Parsley Salt
  • 1 tsp OSM Curry Powder
  • Generous squeeze of lemon or lime juice (our tastebuds prefer lime)
  • 14oz full-fat coconut milk
  • OSM Cyprus Flake Salt and OSM Confetti Pepper


  1. Place large sauce pan over medium heat and pour in the olive oil. Add the onion and cook until beginning to soften but without coloring. Then add the cubed squash, stir to coat in the onion mixture, and cook for 5 minutes or so until the edges begin to soften. Add the rose harissa, garlic salt, curry powder, and a generous amount of flaked salt and pepper, and stir thoroughly to coat the squash in the rose harissa.
  2. Add enough boiling water to almost cover the ingredients, then stir and cover the pan with a lid. Reduce the heat a little and simmer for 25 minutes, or until the squash cubes are soft and almost mashable with a fork, Remove the pan from the heat.
  3. Using a hand-held stick blender (or a high powered blender), blitz the soup until smooth. Add the lime juice or lemon and adjust the seasoning to taste. Stir in the coconut milk, place the soup back on the heat, and reduce to your desired thickness before serving.

Tips / Notes

  • This recipe was adapted from our favorite cookbook Persiana Everyday Serve with flatbread, pita bread or Focaccia bread


rose, harissa, coconut, butternut

Butternut Squash, Rose Harissa & Coconut Soup Reviews