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When that first crisp fall breeze hits, I reach for a pot and a butternut squash. This soup blends up ultra-silky and warmly spiced, then gets a tangy goat cheese finish, a swirl of coconut-ginger cream, and a sprinkle of salty pistachios.
It’s simple, cozy, and layered with flavor—sweet squash, gentle heat, bright citrusy notes—everything you want in a bowl on a chilly night.
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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.
Ingredients & Notes
Citrus — A squeeze of lemon/orange brightens the finish; add at the end to keep it fresh.
Butternut squash — Pick one that feels heavy for its size; flesh should be deep orange. Peel/cube or use pre-cut to save time.
Aromatics — Onion + garlic for backbone; a bit of fresh ginger lifts the coconut cream.
Spice profile — “Moroccan-style” can mean cumin, coriander, paprika, cinnamon, turmeric, and a pinch of chili/harissa.
Broth — Veg or chicken both work; choose low-sodium to control seasoning.
Goat cheese — Adds tang and body when melted in or crumbled on top; soften to room temp for easy blending.
Coconut milk — Use full-fat for a plush swirl; light coconut milk will be thinner.
Pistachios + herbs — Toast lightly for extra aroma; parsley/cilantro for freshness.
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!
FAQ:
Can I roast the squash instead of simmering it?
Yes—roasting concentrates the sweetness and adds caramelized notes. Blend with warm broth and adjust seasoning since roasted squash can taste sweeter.
How do I get a super-smooth texture without dairy?
Blend thoroughly and add a splash of full-fat coconut milk for body. Strain through a fine-mesh sieve for a restaurant-smooth finish.
What if I don’t have pistachios?
Use toasted pumpkin seeds or almonds for crunch, or skip nuts and add crispy chickpeas. Keep a little texture on top to balance the silky soup.
Can I make this ahead for a dinner party?
Absolutely—cook and blend a day ahead, then reheat gently and finish with the coconut-ginger swirl and toppings right before serving. Hold extra broth to loosen if it thickens overnight.
Moroccan Butternut Squash and Goat Cheese Soup w/Coconut Ginger Cream + Pistachios.
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 .
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Let’s all agree to make some Moroccan Butternut Squash and Goat Cheese Soup!!
Brilliant Soup! So many layers of flavour.
Thank you Catherine! xTieghan
Made this last night and it is definitely restaurant worthy which means that it’s not only delicious, but will impress your dinner guests.
I am so glad this turned out so amazing for you, Denise! Thank you! xTieghan
Amazing recipe (as always)! Love it! It was a hit at our house tonight!!!! The ginger coconut cream looked so pretty in the bowls.
Hi Becca! You are so sweet! I am so glad you loved this recipe and have been enjoying others of mine! Thank you!
Another winner! This recipe is sooo good. I didn’t make the ginger cream, but the soup itself tasted absolutely decadent and pomegranate seeds and pistachios were the perfect topping!
I am so glad you loved this Jamie! Thank you so much!
This soup is incredible. Make it with home made Naan and for dessert, a cardamon rice pudding. Incredible!
I am so glad you loved this Claudia! Thank you!
Made this soup for my first meeting with the San Diego Cookbook Bookclub and won the taste test! It is truly delicious! Have been a fan of yours ever since!
Thank you!
Thank you! I am so glad you loved this Dianne!
Great recipe! Thank you.❤❤❤
Thank you!
I have made this soup at least 5 times since having it at a Moroccan themed party. It is THE BEST. I generally leave out the toppings and find it to be just great on its own, no cilantro or arils, no cream on top. I have given out the recipe countless times and have taken to making up little packets of the spices for people, since not everyone keeps smoked paprika around. The smoked paprika is KEY, you cannot sub in regular paprika, and you shouldn’t try to skip the roasted garlic.
Thank you for this soup, it’s a keeper.
Thank you so so much Alice! I am really glad you like this soup!
Can I use an immersion blender instead of a blender or food processor?
Yes, that will be great! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
The soup was absolutely delicious! Probably the best pumpkin soup I’ve ever had! The combination of spices is simply mind-exploding, I loved it! I added a carrot to the recipe, which added some little extra flavor 😉
Thank you for this, I have to cook it some time for my family and friends, I’m sure they’ll be as excited about it as I was.
I am really glad you liked this soup Bianca and I hope your family enjoys it as well! Thank you!
A member of our Gourmet group (we’ve been meeting for over 35 years) made this last night. “Amazing.” “10 out 10.” “The best soup I’ve ever had!” These were the comments from the other members! Can’t wait to make it myself! It would make an amazing start to Christmas dinner.
I am so happy to hear this! Thank you Linda!
I’m not sure if maybe I had not enough butternut squash or too much vegetable stock…it was a little watery for me so I thickened with some corn starch. I also felt like something was missing so I added a little onion powder at the end and it was fantastic. Next time I might just add some cooked onion 🙂
Hey Stefanie,
Thanks so much for giving the recipe a try, please let me know if I can help in anyway! xTieghan
This soup is so good it’s sinful! We didn’t even use the garnishes, we just ate the whole pot of soup…the two of us. Thank you so very much for this fantastic recipe that we will be making again and again. I’m sorry there are only 5 stars.A
Thank you Jinnie! I am so happy you loved this!
I just wanted to tell you that I absolutely love this soup! The presentation is so pretty as well. I’ve been making this soup often at Fall time, and I posted a blog post about it now, if you want to check it out. 🙂 You inspired me to start food blogging.
Wow that is amazing to hear that I have inspired you to start food blogging! Thank you and your blog looks great! ?
Hi, in preperation for the soup I went to buy a butternut, but they were sold out. So I took sweet potato and roasted it along with the garlic in the oven. (just 30 min). It came out soooo good! Great recipe.
My children do not like goatcheese, but they didn’t notice 🙂
Thank you very much!
That is so amazing! I am so glad you and your kids loved this dish Jennifer! Thank you!
How many servings does this recipe make? Will it serve 8 or do I need to double it.
It serves about 4, so I would double the soup recipe. Let me know if you have questions. Hope you love the soup! 🙂