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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: 638 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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!!
This will be in my regular fall rotation with the harvest of butternut squash. The flavor is wonderful.
So glad you enjoyed this recipe! Thanks so so much! xT
This is a great recipe and I loved how easy it was. I used regular curry and glad I did because it was a bit on the spicy side but so good. I will be making this one again for sure. Thanks for all your great recipes!
Hi Sharon,
I love to hear that this recipe was a hit, thanks for making it and sharing your review:) xT
I have been using this recipe since last year when I tried it. Now I have to make it every week when butternuts are in season. This is how much it is loved at home 🤣. I don’t do the cream however. I just put some ginger in the soup at the end, before using the food processor. And very very little cinnamon, like a tiny bit of a teaspoon, just to say I added it. This soup is very tasty. I love it. We put a little cheese in it because we are french of course, but you don’t even need it. Thank you Thiegan for this recipe ❤️
Thank you so so much for trying out the recipe! I really hope you loved it! 🙂
When do you put in the red bell pepper? I see it listed in the ingredients but then not in the directions.
Thanks!
Hi Caroline,
The red pepper is added in step 3:) Please let me know if you have any other questions, I hope you love this recipe! xT
Cannot stop making this recipe! My favorite soup of all time, so cozy and incredible pairing of flavors. Freezes well (if we even get to a point that there are leftovers). I roast the butternut squash and red pepper with the garlic. Incredible recipe!
Hey Jessie,
Amazing!! I appreciate you making this dish and sharing your review, so glad to hear it was a winner! xT
I made this tonight and it was Deeelicious! I did not have ginger to make the coconut cream drizzle so I will have to try that next time.
Question: I ended up doubling the recipe ( glad I liked it!). Cannot be frozen to save for a rainy day? Thank you for sharing the recipe!
*Can it be frozen. Sorry for the typo.
Hey Lisa,
Happy Monday!! Thanks a bunch for trying this recipe out, I love to hear that it was enjoyed! Yes, you can totally freeze this! xT