Moroccan Roasted Butternut Squash, Sweet Potato & Harissa Soup with Crispy Chickpeas

Cooking in a warm kitchen is soothing my soul at the moment. It’s cold outside — the 8th of January — and snow is forecast for the night ahead. I’ve had a hankering for a deeply warming soup, something that will heat my family and me physically, but also emotionally. The gentle spice of harissa feels like exactly the kind of comfort this evening calls for.

I began by roasting the butternut squash, sweet potato and red onion, letting them caramelise slowly in the oven. While they softened and sweetened, I set the lentils on the hob with water, fresh ginger, harissa and cumin — a fragrant base that quietly simmered away, filling the kitchen with warmth. By the time the vegetables were ready, the lentils had steeped into a beautifully spiced broth, ready to be blended into something silky and nourishing.

Below is the recipe as I made it today — simple, grounding, and perfect for a winter’s night.

Ingredients

1 medium butternut squash, peeled and cubed

2 medium sweet potatoes, peeled and cubed

1 red onion, sliced

4 cloves garlic, left whole (skin on for roasting)

1 tin chickpeas, drained (half for soup, half for crispy topping)

100g red lentils, rinsed

1 tbsp harissa paste

1 thumb of fresh ginger, grated

1 tsp ground cumin

1 bay leaf

1 chicken stock cube

Olive oil

Salt & pepper

Optional: lemon juice, yoghurt swirl, fresh herbs

Method

1. Roast the vegetables

Toss the butternut squash, sweet potatoes, red onion, garlic and half the chickpeas with olive oil, salt, pepper and a spoonful of harissa. Spread onto a baking tray and roast at 200°C for 30–35 minutes, until soft, caramelised and golden at the edges. Once cooled slightly, squeeze the roasted garlic from its skin.

2. Prepare the lentils

While the vegetables roast, add the red lentils to a saucepan with:

enough water to cover,

the grated ginger,

cumin,

a little salt and pepper,

and the chicken stock cube.

Let them simmer gently so they absorb the fragrant liquid. Add the bay leaf and keep the heat low until the lentils are soft.

3. Make the crispy chickpeas

Pat the remaining chickpeas dry. Toss with olive oil, salt, pepper and a pinch of harissa. Roast on a separate tray for 20–25 minutes, shaking halfway, until crisp and golden.

4. Build the soup

Add the roasted vegetables and garlic to the saucepan of lentils. Top up with a little extra water if needed. Simmer for 10 minutes to let the flavours come together.

5. Blend

Remove the bay leaf. Blend the soup until smooth (or leave it rustic if you prefer). Taste and adjust seasoning. A squeeze of lemon brightens everything beautifully.

6. Serve

Ladle into warm bowls and finish with a handful of crispy chickpeas. Add a swirl of yoghurt or fresh herbs if you like.