Moroccan-Style Lamb & Squash Soup with Garlicky Yogurt

The secret ingredient in this soup? A little bit of harissa paste, a spicy North African blend of chiles, garlic, and spices.
Publish date:
moroccan style lamb squash soup garlicky yogurt

Recipe by Laura Rege

This recipe originally appeared in our Harvest 2020 issue. Get the magazine here.

Start to Finish: 40 minutes

Servings: 4


  • 1 tbsp. olive oil
  • 1 lb. ground lamb
  • 2 tbsp. harissa paste
  • 3 cloves garlic, finely chopped
  • 4 cups butternut squash cubes
  • 1 can (14.5 oz.) diced tomatoes with juice
  • 3/4 cup red lentils
  • 4 cups chicken stock
  • 3/4 cup plain Greek yogurt
  • 1 can (15.5 oz.) chickpeas, drained and rinsed
  • 1/2 cup (packed) cilantro leaves, roughly chopped, plus more for serving


1. In a large pot, heat the oil over medium-high. Add the lamb and season with salt and pepper. Cook, breaking up the meat with a spoon, until browned, about 6 minutes. Stir in the harissa and two-thirds of the garlic. Cook, stirring often, until aromatic, about 1 minute.

2. Add the squash, tomatoes, and lentils to the pot. Add the stock and season with salt. Bring to a boil, then reduce the heat to medium. Cover and simmer, stirring occasionally, until the lentils and squash are tender, about 20 minutes.

3. Meanwhile, in a small bowl, whisk the yogurt with the remaining garlic. Season with salt.

4. Stir the chickpeas into the soup and simmer until heated through, about 1 minute. Remove from the heat and stir in 1/2 cup cilantro. Ladle the soup into bowls. Top with the garlicky yogurt and more cilantro.