This Moroccan-inspired butternut squash soup is a comforting, hearty dish with layers of flavor, featuring a creamy coconut ginger cream, the rich tang of goat cheese, and crunchy pistachios for a delightful texture. The combination of aromatic spices like curry, smoked paprika, and cinnamon creates a warm and inviting bowl that’s perfect for fall and winter dinners. Topped with fresh cilantro, pomegranate arils, and a drizzle of rich cream, this soup is an absolute showstopper.
Why You’ll Love This Recipe
This Moroccan Butternut Squash Soup is the perfect balance of spicy, sweet, and creamy, offering a delightful and healthy meal. The rich, roasted garlic, combined with the warm spices, brings deep flavor, while the coconut milk adds velvety texture. Goat cheese gives the soup an irresistible tang, and the addition of pistachios provides the perfect crunch. Topped with vibrant pomegranate arils, this soup is not only nourishing but a feast for the eyes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Soup:
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1 head garlic (for roasting, or you may sub 2 cloves, not roasted)
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2 tablespoons coconut oil
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1 red bell pepper, chopped
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4 cups butternut squash, peeled and cubed
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1 teaspoon spicy curry powder
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1 teaspoon smoked paprika
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1/2 teaspoon cumin
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1/2 teaspoon cinnamon
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1/2 teaspoon cayenne pepper
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1/2 teaspoon fresh thyme, chopped (or 1/4 teaspoon dried)
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1 (14-ounce) can coconut milk
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2 cups veggie broth
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Salt and pepper, to taste
For the Topping:
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4 ounces goat cheese, softened (and extra for topping)
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Roughly chopped cilantro
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Pistachios, chopped
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Arils from one pomegranate
For the Coconut Ginger Cream:
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1/2 cup canned coconut milk
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1-2 tablespoons fresh ginger
Directions
For the Soup:
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Roast the Garlic:
Preheat the oven to 400°F (200°C). Chop off the top of the garlic head to reveal the cloves. Peel away excess paper/skin. Drizzle with 1 teaspoon of olive oil and cover with foil. Roast for 45 minutes or until the garlic is golden and soft. Let it cool for 5 minutes, then squeeze the garlic out of its skin into a small bowl and mash with a fork. Set aside. -
Prepare the Soup Base:
In a large soup pot, heat coconut oil over medium heat. Add chopped red bell pepper and cook for 3-5 minutes until soft. Add the cubed butternut squash, curry powder, smoked paprika, cumin, cinnamon, cayenne, and thyme. Season with salt and pepper. Cook for 3-5 minutes before adding the coconut milk and veggie broth. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes or until the squash is fork-tender. -
Make the Coconut Ginger Cream:
In a small bowl, combine coconut milk and 1 tablespoon of fresh ginger. Taste and adjust ginger if necessary. Cover and refrigerate until ready to serve. -
Blend the Soup:
Once the squash is tender, add the roasted garlic and crumbled goat cheese to the soup. Remove from heat and let it cool slightly. Then, puree the soup in a blender or food processor until smooth. Return to the stove and heat through. -
Serve:
Ladle the soup into bowls. Drizzle the coconut ginger cream over the soup and swirl with a spoon. Garnish with chopped cilantro, chopped pistachios, crumbled goat cheese, and pomegranate arils. Serve with a side of warm naan.
Servings and Timing
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Prep Time: 15 minutes
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Cook Time: 45 minutes
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Total Time: 1 hour
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Servings: 6 servings
Variations
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For a Vegan Version: Omit the goat cheese and substitute with a dairy-free alternative such as cashew cream or coconut yogurt.
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For Extra Protein: Add cooked lentils or chickpeas to the soup for added protein.
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Spicy Twist: Adjust the amount of cayenne or add a fresh chili pepper for extra heat.
Storage/Reheating
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Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
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Freezing: This soup can be frozen for up to 3 months. Let it cool completely before freezing. Reheat on the stove over low heat, adding a bit more broth if necessary to thin it out.
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Reheating: Reheat on the stove over medium heat until hot. Add more coconut milk or veggie broth for a creamier texture if needed.
FAQs
1. Can I make this soup in advance?
Yes! This soup tastes even better after a day or two as the flavors continue to meld. Just store it in the refrigerator and reheat before serving.
2. Can I use other squashes instead of butternut?
Yes, other varieties of squash like acorn, kabocha, or pumpkin will work well as substitutes.
3. Is this soup gluten-free?
Yes! All the ingredients used in this recipe are naturally gluten-free.
4. How do I make the soup spicier?
If you prefer more heat, you can increase the cayenne pepper, or add a diced jalapeño when cooking the bell pepper.
5. Can I use canned pumpkin instead of fresh squash?
Yes, you can use canned pumpkin as a substitute for fresh butternut squash. Adjust the amount of broth to achieve the desired consistency.
6. Can I use a hand blender instead of a food processor?
Yes, a hand blender (immersion blender) works great for this recipe. Just blend the soup directly in the pot.
7. Can I make the ginger cream in advance?
Yes, the coconut ginger cream can be made ahead of time and stored in the fridge until you’re ready to serve.
8. What can I serve with this soup?
This soup pairs wonderfully with naan, crusty bread, or even a side salad for a more complete meal.
9. Can I skip the coconut milk for a lighter version?
Yes, you can substitute coconut milk with almond milk or any other plant-based milk, but it will alter the flavor and creaminess of the soup.
10. Is this recipe suitable for kids?
Yes, the flavors are mild enough for kids, but you can adjust the spices to suit their tastes.
Conclusion
Moroccan Butternut Squash and Goat Cheese Soup with Coconut Ginger Cream & Pistachios is the ultimate cozy, vibrant dish. The combination of roasted squash, aromatic spices, creamy goat cheese, and tangy coconut ginger cream creates a soul-warming, flavor-packed bowl. Topped with crunchy pistachios and sweet pomegranate, this soup is both visually stunning and incredibly satisfying. Perfect for family dinners, potlucks, or as a special treat on a chilly evening.
Print
Moroccan Butternut Squash and Goat Cheese Soup
- Total Time: 1 hour
- Yield: 6 servings
- Diet: Vegan
Description
This Moroccan-inspired butternut squash soup is a comforting, hearty dish with layers of flavor, featuring a creamy coconut ginger cream, the rich tang of goat cheese, and crunchy pistachios for a delightful texture. The combination of aromatic spices like curry, smoked paprika, and cinnamon creates a warm and inviting bowl that’s perfect for fall and winter dinners. Topped with fresh cilantro, pomegranate arils, and a drizzle of rich cream, this soup is an absolute showstopper.
Ingredients
For the Soup:
1 head garlic (for roasting, or you may sub 2 cloves, not roasted)
2 tablespoons coconut oil
1 red bell pepper, chopped
4 cups butternut squash, peeled and cubed
1 teaspoon spicy curry powder
1 teaspoon smoked paprika
1/2 teaspoon cumin
1/2 teaspoon cinnamon
1/2 teaspoon cayenne pepper
1/2 teaspoon fresh thyme, chopped (or 1/4 teaspoon dried)
1 (14-ounce) can coconut milk
2 cups veggie broth
Salt and pepper, to taste
For the Topping:
4 ounces goat cheese, softened (and extra for topping)
Roughly chopped cilantro
Pistachios, chopped
Arils from one pomegranate
For the Coconut Ginger Cream:
1/2 cup canned coconut milk
1–2 tablespoons fresh ginger
Instructions
- For the Soup:
- Roast the Garlic:
Preheat the oven to 400°F (200°C). Chop off the top of the garlic head to reveal the cloves. Peel away excess paper/skin. Drizzle with 1 teaspoon of olive oil and cover with foil. Roast for 45 minutes or until the garlic is golden and soft. Let it cool for 5 minutes, then squeeze the garlic out of its skin into a small bowl and mash with a fork. Set aside. - Prepare the Soup Base:
In a large soup pot, heat coconut oil over medium heat. Add chopped red bell pepper and cook for 3-5 minutes until soft. Add the cubed butternut squash, curry powder, smoked paprika, cumin, cinnamon, cayenne, and thyme. Season with salt and pepper. Cook for 3-5 minutes before adding the coconut milk and veggie broth. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes or until the squash is fork-tender. - Make the Coconut Ginger Cream:
In a small bowl, combine coconut milk and 1 tablespoon of fresh ginger. Taste and adjust ginger if necessary. Cover and refrigerate until ready to serve. - Blend the Soup:
Once the squash is tender, add the roasted garlic and crumbled goat cheese to the soup. Remove from heat and let it cool slightly. Then, puree the soup in a blender or food processor until smooth. Return to the stove and heat through. - Serve:
Ladle the soup into bowls. Drizzle the coconut ginger cream over the soup and swirl with a spoon. Garnish with chopped cilantro, chopped pistachios, crumbled goat cheese, and pomegranate arils. Serve with a side of warm naan.
Notes
- For a Vegan Version: Omit the goat cheese and substitute with a dairy-free alternative such as cashew cream or coconut yogurt.
- For Extra Protein: Add cooked lentils or chickpeas to the soup for added protein.
- Spicy Twist: Adjust the amount of cayenne or add a fresh chili pepper for extra heat.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting
- Cuisine: Moroccan
