Moroccan Spiced Butternut Squash Soup

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Prep: 20 mins | Cook: 35 mins | Total: 55 mins
Type: Vegetarian | Spice Level: 🌶🌶 Medium
Servings: 6 | Est. Cost: $12 – $15

Love at First Bite

Steam rises off the bowl, carrying the scent of toasted cumin and warm cinnamon before the spoon ever touches the surface. The squash melts into a silky base, while chickpeas add bite and body to every mouthful. A ribbon of harissa swirls through the top, and a scatter of fresh cilantro brings brightness to balance the deep, earthy spice underneath.

Origin Story

Moroccan cooking builds flavor through layers, blooming spices in oil, building sweetness through slow caramelization, and finishing with acid to brighten the whole pot. Butternut squash fits naturally into this tradition, echoing the pumpkins and squashes long used in tagines and stews across North Africa. This soup draws on that foundation, pairing the warm, complex spice blend ras el hanout with the natural sweetness of roasted squash for a bowl that feels both comforting and vibrant.

Ingredients

Ingredients:

• 1 large butternut squash (about 3 lbs), peeled and cubed

• 2 tablespoons olive oil, divided

• 1 yellow onion, diced

• 3 garlic cloves, minced

• 1 tablespoon fresh ginger, grated

• 2 teaspoons ras el hanout

• 1 teaspoon ground cumin

• 1/2 teaspoon ground cinnamon

• 1-2 teaspoons harissa paste (adjust to taste)

• 4 cups vegetable broth

• 1 (15 oz) can chickpeas, drained and rinsed

• 1 (14 oz) can diced tomatoes

• Salt and pepper, to taste

• Fresh cilantro, chopped, for garnish

• 1 lemon, cut into wedges, for serving

Substitutions

• Chickpeas: One 15 oz can of white beans substitutes directly for a creamier, softer texture.

• Fresh butternut squash: Two 15 oz cans of pumpkin puree substitute directly – skip the roasting step and stir the puree straight into the broth.

• Harissa paste: 1/2 teaspoon cayenne plus 1/2 teaspoon smoked paprika substitutes directly for a milder, smokier profile.

Remix Notes

Top the soup with toasted pumpkin seeds and a drizzle of tahini for extra texture and richness. Stir in a spoonful of preserved lemon at the end for a brighter, more traditional Moroccan finish. Serve alongside warm flatbread or couscous to round out the meal.

How to Make

1. Preheat the oven to 400°F. Toss the squash cubes with 1 tablespoon olive oil, spread on a baking sheet, and roast for 25 minutes until tender and lightly caramelized.

2. Heat the remaining olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes until soft.

3. Stir in the garlic and ginger, and cook for 1 minute until fragrant.

4. Add the ras el hanout, cumin, cinnamon, and harissa, and toast the spices for 30 seconds to bloom their flavor.

5. Pour in the vegetable broth and diced tomatoes, then add the roasted squash. Bring the pot to a simmer and cook for 15 minutes.

6. Blend the soup with an immersion blender until smooth, or transfer in batches to a stand blender.

7. Stir in the chickpeas and simmer for 5 more minutes to warm through. Season with salt and pepper.

8. Ladle into bowls and top with fresh cilantro. Serve with lemon wedges on the side.

Pairs Well With

• Crispy Chickpea & Avocado Wrap

• Harissa Roasted Eggplant & Whipped Tahini Sandwich

• Southern Skillet Cornbread

Storage & Reheating

Store the soup in an airtight container in the refrigerator for up to 5 days. Freeze in individual portions for up to 3 months. Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water to loosen the texture as needed.

FAQ

Can I make this soup vegan?Yes, the recipe stays fully plant-based as written with vegetable broth.Is ras el hanout necessary?Ras el hanout brings the signature Moroccan flavor profile, though a blend of cumin, coriander, cinnamon, and paprika works as a close substitute.Can I make this in a slow cooker?Yes, combine all ingredients except the chickpeas and cook on low for 6 hours, then blend and stir in the chickpeas at the end.

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