Heat the argan oil in a saucepan, add the sliced red onion and cook for 2-3 minutes.
Add the squash, fry for a further 2-3 minutes.
Dissolve the stock cube in the boiling water, and add to the pan.
Raise the heat, and when the soup begins to boil, lower the heat to a rapid simmer. Simmer for 10-12 minutes.
Place the hot soup carefully into a blender, and blend until smooth.
Stir a swirl (approx ¼ level tsp but depends on how spicy you like your soup!) of Rose Harissa onto each serving along with a swirl of cream and serve.
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