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Hi, hi.
It’s soup Monday and I personally couldn’t be happier about it. For the soup… and for Monday. For a Monday? Wait what?
See, some weeks I really dread Monday and some weeks I really cannot wait for Monday to come. It just depends on what’s going on that week and whether or not the weekend was a fun… or a dud. This weekend was kind of dud and has left me craving the predictability of the weekly routine. I am a freak and love routines. Weirdo, yes for sure.
But that’s not why I am excited for today.
Is the suspense killing you?
Ahh, probably not, but I’ll just tell you anyway and stop being totally annoying.
I am excited because the framers start today!! If you know anything about building than you know this is a dang good thing. This is the week that the barn is going to get walls filled in, stairs (to my bedroom!), window frames cut out (for the photos…of course) and doors framed in. It’s all good stuff, and stuff that means the barn is finally starting to look more like a livable home. Or at least it will by the end of the week and then even more so when the windows show up on the sixth of November. Just in time, hopefully before the snow hits full force.
And that is why I am excited for today. Well, that and this soup of course. Yea, definitely this soup too.
I have been dying to tell you guys about this soup. Originally, I wanted to wait till November to tell you all about it, but then I just couldn’t wait anymore. And hey, November is only four days away anyway (geez!). I was thinking soup for Thanksgiving, and I’m still thinking that, but I’m also thinking that you can make this soup now AND for Thanksgiving. More soup is always better. Especially when things like butternut squash and goat cheese are involved.
I mean, can you say delicious or what?
Ok, so I am crazy about the soup. The flavors, the creaminess, the color, the textures, everything – they’re all my favorites. And this soup is so simple.
Simple in the sense that it’s easy to cook and there is a good chance you have all the ingredients on hand, in your very own kitchen, right now. Everyday spices, butternut squash, a little coconut milk, veggie broth and some goat cheese. It’s honestly as simple as that. There is also some roasted garlic, because roasted garlic is delicious and without a doubt my favorite way to consume garlic .
The combo of Moroccan spiced butternut squash and goat cheese are out of this world. I think I could eat this combo daily.
Oh wait, I kind of have been. You see, I have been on an Indian/middle eastern food kick lately. I thinks it’s because so many fall spices are used in Indian cooking. PLUS, it gives you an excuse to top everything with pomegranates, goat cheese pistachios and/or cashews. Which if you didn’t already know are few of my favorite foods right now.
And I just have to put this out there, this soup would be a great Thanksgiving starter. It’s quick and easy to make and uses minimal, and HEALTHY, ingredients. I mean, look at those colors it doesn’t get much more festive… or pretty! Sometimes delicious food can be ugly and that’s kind of the worst, at least photography wise, but I love when food turns out to be delicious and pretty!
Ok, ok, ok so what are you going to do today?
Moroccan Butternut Squash and Goat Cheese Soup w/Coconut Ginger Cream + Pistachios.
Servings: 6 Servings
Calories Per Serving: 233 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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Ingredients
- 1 cloves head garlic for roasting (or you may sub 2 garlic, not roasted)
- 2 tablespoons coconut oil
- 1 red bell pepper chopped
- 4 cups butternut squash peeled + 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 + more for topping
- roughly chopped cilantro + pistachios for topping
- arils from one pomegranate for topping
Coconut Ginger Cream
- 1/2 cup canned coconut milk
- 1-2 tablespoons fresh ginger
Instructions
- Preheat the oven to 400 degrees F.
- Chop off the top portion of the garlic head to reveal cloves. Peel any excess paper/skin off the bulb of garlic. Pour about one teaspoon of olive oil on top of the garlic cloves and cover with foil. Roast for 45 minutes, or until the garlic is golden brown and soft. Remove from the oven and allow to cool five minutes. Squeeze garlic out of the paper skin into a small bowl, mash well with a fork and set aside.
- Meanwhile, add the coconut oil to a large soup pot set over medium heat. Once hot, add the red pepper and cook for 3-5 minutes or until soft. Add the cubed butternut squash, spicy curry powder, smoked paprika, cumin, cinnamon, cayenne and thyme. Season with salt and pepper. Cook for 3-5 minutes then pour in the coconut milk and veggie broth. Bring the soup to boil, reduce the heat, cover and simmer for 20-25 minutes or until the butternut squash is fork tender.
- While the soup is cooking, make the ginger cream. Add the cold coconut milk and 1 tablespoon ginger to a small bowl. Taste and add more ginger if needed. Cover and place in the fridge until ready to serve.
- Once the butternut squash is tender, add the roasted garlic and the crumbled goat cheese to the soup. Remove the pot from the stove and allow to cool slightly, then puree the soup in a blender or food processor. Return the soup back to the stove and heat through.
- To serve, ladle the soup into bowl. Drizzle the coconut ginger cream over the soup and swirl with a spoon. Garnish with chopped cilantro, chopped pistachios and crumbled goat cheese. Sprinkle with pomegranate arils. Serve aside a hot piece of naan .
Let’s all agree to make some Moroccan Butternut Squash and Goat Cheese Soup!!
Sorry but this is not Moroccan just because you put cumin and paprika in it you can’t profit off of our culture. Curry powder and coconut milk are not used in Moroccan cooking. Please remove the word “Moroccan” from the title. A better idea would be to use “spiced butternut squash soup” as the title. Thank you.
Very tasty.
I just don’t understand your pictures! The base of this soup is coconut milk and vegetable broth. By what magic did you get the coconut milk and toppings to float on the surface?
Hi there! Thanks so much for giving this recipe a try, I’m so glad to hear you enjoyed it! xTieghan
This soup is so, so good! I’m really happy I made it. If you’re reading this review, try the soup. You won’t be disappointed. I will definitely be making it again soon! Thank you for the recipe!
Hi there! Thank you so much for trying out this recipe, I’m so glad to hear it was enjoyed! 😉 xTieghan
I added 4 cups of broccoli florets, 2 extra cups of chicken broth, 3 bay leaves, and about tripled the spices except cayenne (I do this with every recipe, I LOVE spices and must not have a refined palate, that’s just me). I used a ginger root and blended it into the coconut milk for topping and it was great. Everyone loved it! It’s hard NOT to love something with roasted garlic, curry, and a little kick. Certainly will be making this again!
Hey Emily,
Happy Sunday! I am thrilled to hear that this recipe was a winner. Thanks a lot for giving it a try! xTieghan
I make A LOT of recipes off of Pinterest and I’m usually having to add things or make adjustments bc recipes I find are lacking flavor(and salt omg). This recipe is so delicious I didn’t have to change a thing!! I didn’t want to stop eating it!! Only one change… I didn’t have any vegetable broth so I had to use chicken and I don’t think it really made any difference. This was the most flavorful soup I’ve ever made.
Also I used an immersion blender and it worked great. The clean up was easy with this option also. MAKE THIS RECIPE! You won’t regret it
Hey Mary,
Awesome, I love to hear that the recipe was enjoyed and thanks so much for giving it a try! xTieghan