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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.
 Â
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! Â 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. A bit confused by the “1 ounce can coconut milk (I used full fat but lite will work too), 14” part. Is that 1 – 14 oz can + additional for the creama? Thanks
Hi Cori! So sorry for the confusion, yes you will need 1 (14 ounce) can coconut milk + additional for the cream. Let me know if you have other questions. Hope you love this!
P.S.- wondering what your favorite healthy recipes are? Trying the low carb thing again soon. This soup a good one for the rotation.
Hi Emily! Right now I am really loving all the below recipes!
https://www.halfbakedharvest.com/singapore-sweet-potato-noodles/
https://www.halfbakedharvest.com/vietnamese-meatball-and-sweet-potato-noodle-bowl/
https://www.halfbakedharvest.com/greek-goddess-chicken-lettuce-wraps/
https://www.halfbakedharvest.com/glowing-citrus-avocado-quinoa-blackened-salmon-salad/
https://www.halfbakedharvest.com/crockpot-moroccan-lentil-and-chickpea-soup/
https://www.halfbakedharvest.com/spaghetti-squash-aglio-e-olio-with-rainbow-chard/
Made this for dinner tonight, husband and I loved it! (We had it with garlic naan from Trader Joe’s – super good). I want to let you know that every single recipe I’ve made from your blog is amazing, without exception. Thank you for all the deliciousness!
Wow, thank you so much Emily, I couldn’t be happier to hear you guys are liking everything (:
I am confused. For the soup portion of the recipe you have listed:
1 ounce can coconut milk (I used full fat but lite will work too), 14
why is there a 14 at the end. is this supposed to be 14 ounce can of coconut millk?
Se você quiser até pode comprar Lift Intense para poder comparar também,
mas já vou te adiantando que é perda de tempo e de dinheiro, pois quando vc experimentar poder rejuvenescedor de Lift
X, você não vai querer outra coisa na sua vida. http://www.zebbyt.it/author/marissakott/
Recently discovered your blog and I’ve been making many of your recipes, all of which were a huge success! Last night I made this soup for friends, it was enough for a starter for 5 but next time I’m making twice as much because oh-my, best pumpkin soup I’ve ever tasted, let alone made. It beats my mother’s, which says something. Definitely passing this recipe on to her haha! Thanks for your great recipes, even though I gotta convert everything into metric measures they really make me enjoy cooking!
So happy you found my blog!! AH! I love this soup, couldn’t be happier you liked it!
Thank you so much! Hope to hear more from you Raizel.
The Moroccan butternut squash soup is fabulous. Everyone loved it. I am making it again tomorrow to take to a friend for dinner. Served with homemade naan bread it is paired perfectly.
Awesome! I am so glad to hear that this went perfect for you! Thank you!
We made this for a Christmas appetizer. So good, so creative. Everyone commented about how the pomegranate arils were a nice, unexpected touch. Thank you!
Couldn’t be happier that everyone liked it! Thanks so much!
Made this for a party and it was delicious. My son has an aversion to goat cheese so I mixed in cream cheese and it was wonderful (I liked the goat cheese version as well). Thanks!
Thats an awesome substitution! So happy you guys liked it, thanks!!
I really want to try this recipe! Looks so delicious and I have all the ingredients, but I am vegan. Would it still taste good without the goat cheese??
Hi, Nicole!! Yes!! It would be delish! Thanks!
My husband and I loved the soup!
Yay! Thank you Lisa!!
I benefit from perusing your website. Many thanks!
Cool! I am so happy you like my blog, thanks!
I just made this soup and OMG it is fantastic. My house smelled amazing while I was making it and I thought that there was no way it could taste as good as it smelled. But it DOES!! This will be regular in my home. Thanks for sharing!
I think my favorite part could be the smells!! So happy you loved it!! Thanks Christine!!
Also is veggie broth the same as vegetable stock? Thanks
Hey Sarah! Yes, you can make the soup in advance and yes, you can also use veggie stock in place of the broth. Let me know if you have other questions. Thanks!
Thanks for replying one more quick question can I make this a few days before the dinner party Cheers