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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!!
Hi I am doing this for a dinner party for 12 so will double recipe Hopefully enough Just wondering what is spicy curry powder is that different to normal curry powder???
Hey Sarah!! Spicy curry powder is pretty much just what is sounds. it is curry powders slightly spicier brother. If you don’t like heat, just use regular curry powder. if you do like heat you can still use regular curry powder, but add an extra pinch of cayenne. Let me know if you have any questions. Hope the soup is a hit! Thanks!
Do you have a recommended brand/line of spicy curry powder? There are just so many. I presume this is Indian curry vs. Thai?
I like to use Simply Organic or McCormick curry powder. I love the spicy varieties, but regular is great too. Let me know if you have questions. Hope you love this recipe! 🙂
I can’t find pomegranates this time of year. The frozen ones always look mushy, as do the fresh arils in the produce section. Would you substitute something else for the pomegranates or just skip them altogether?
Hi!! You could skip them or add sliced apples or dried chopped apricots. Let me know if you have other questions. Thanks!!
I am eating this soup as I write this and am amazed at all the flavors! The pomegranate seeds make it but so does the ginger cream. It is an easy soup to make, looks lovely and taste delicious!
Made this for my wife tonight. Incredible depth of flavor. Really a top notch soup I’d expect at an upscale restaurant. Well done.
Really happy you loved the soup!! Thanks Eric!
Hi! This looks a amazing and I am making it today for my lovely daughter who has become a vegetarian. Regarding the coconut cream – do you chop/slice/grate the fresh ginger? Thanks!
I like to grate the ginger. I find it works best! 🙂
Thank you! I made this last night and it was amazing – I will most definitely be making it again. Thanks so much!
So happy it was a hit, thanks!
The best soup in the world ever! with a few mods….feta type cheese because i cannot stand anything goaty, yuk.
1 tsp Ras el hanout to spice mix
after blending i add 1 tin of chickpeas, more of a meal now.
this soup has become a weekly staple in our house we love it.
Made this on the weekend, by far THE BEST butternut squash soup I have ever had. This recipe is perfect!
THANK YOU! So happy you loved it!
Had this soup at my kids home and loved it. How many does this recipe serve? Having company Tues. night and want to make it. One question. Do you cook the ginger in the cream? Not sure what to do the two ingredients!
Hey Dana!
So happy you love the soup. It serves about 4 and no, you do not cook the ginger. Just mix it in with the cream.
Hope this is a hit!
Grated? Sliced? chopped?
This was so flavorful and amazing!!! I added just a little cornstarch/water mixture at the end to thicken it up but otherwise followed the recipe to a T and wouldn’t change a thing! Thanks for another great recipe Tieghan!
So happy you love this soup, it is one of my favorites! Thank you!
How much roasted garlic should I put in the soup?
1 small head of roasted garlic. Hope you love the soup!
i found this recipe on pinterest. yes. it looks amazing. but mine was runny and the toppings went to the bottom. maybe you used more butternut squash? also, mine came out WAY too spicy hot. almost inedible; and we like spicy!! hummm…
Hey Lela, I am not sure why your what a little runny and hot. Did you follow the recipe? Sorry for the troubles!
I made this yesterday and it was amazing. Couldn’t be tastier!
Hi Teighan! I made this for my boyfriend and I and wow, we both LOVE it! My boyfriend even said that it’s better than the one’s he’s had in restaurants!
Thank you! So excited you guys loved this! 🙂 Have a great week!
Looks SO Good! Can it be made ahead to a point?
Thank you and yes, it can. Just make the soup and then chill until ready to serve. Warm the soup on the stove and top as directed. Hope you love this and thanks for the kind words!
Want to try this recipe, anyone else tried replicating it? Any tips?