Name: Moroccan Butternut Squash and Goat Cheese Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Moroccan
Ingredients: 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; 4 ounces goat cheese, softened (and extra for topping); Roughly chopped cilantro; Pistachios, chopped; Arils from one pomegranate; 1/2 cup canned coconut milk; 1-2 tablespoons fresh ginger

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

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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