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Butternut Squash Soup – Serves 4-6 View Larger

Butternut Squash Soup – Serves 4-6


  • 2 Tablespoon olive oil
  • 2 Tablespoon butter
  • 1/2 cup celery, small dice
  • 1 cup carrots, small dice
  • 1 cup onion, small dice
  • Salt and pepper
  • 2 pounds butternut squash, peeled, seeded and diced
  • 4-6 cups chicken stock
  • 1 cup Stonewall Kitchen Harissa Sauce
  • 1 cup chickpeas, drained
  • 1 1/2 cups zucchini, 1/2-inch dice
  • Fresh parsley or cilantro chopped for garnish


  1. Heat oil and butter over medium heat in a large stock pot. Add celery, carrots and onion and saute until tender. Season with salt and pepper.
  2. Add butternut squash and chicken stock. Bring to a boil. Reduce heat and simmer until the squash is tender. Puree soup using an immersion blender or food processor.
  3. Add Harissa, chickpeas and zucchini. Simmer 10 minutes or until the zucchini is tender. Serve garnished with parsley or cilantro.


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Harissa Sauce
Harissa Sauce Item: 131152 $7.95