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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!!
Loved this!!! I’m not a fan of squash but loved everything else listed in this recipe so I gave it a whirl. So glad I did!!! I used roasted red peppers and chicken stock, but those were the only deviations. Truly perfect on this chilly night! Thanks!
Thank you so much Jennifer! I am so happy this turned out so well for you! xTieghan
Hi! This looks fantastic and I’m about to make it (can’t wait!). Beautiful pics, by the way; they totally drew me in. I just read through the instructions and am confused on one point. The recipe calls for one can of coconut (and the broth) to go into the pot of squash to boil, and an additional 1/2c coconut goes into the ginger cream? Is that right or did you mean to say set aside 1/2c from the can and the remainder gets boiled with the broth? Thanks for the clarification in advance!
Hey Jennifer,
So you are going to use a full can in the soup and then 1/2 can to make the cream. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Looks amazing! About how big is a serving for this recipe?
Hey Coral! This will serve about 6 people. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
This looks fantastic! Do you have instant pot directions?
Hey Carly,
Thanks so much, so sorry I haven’t tested this recipe in the instant pot. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi Katrina, I would love to make this soup and am doing keto. Just wondered if you had the whole nutritional breakdown of this beautiful soup. Thanks in advance and Happy Easter !!
Hi Lori! I do not have the nutritional breakdown! Sorry about that! I hope you love this! xTieghan
Hi., I made this soup and it is amazing. I didn’t make the coconut and ginger topping because you didn’t say how much coconut milk to put in the soup and how much to save to the side for the topping. Can you please specify so the next time I make this I can have the topping too? Thank you
Hey Sherri! I would reserve about 1/2 cup coconut milk for topping. I will adjust the recipe. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
It sounds like you don’t put all of the coconut cream in the soup because you say to add ginger to the cold coconut milk but you don’t say how you split it
Hey Sherri, I am sorry, I don’t understand your question. Can you clarify?
I followed the recipe as stated, but used my whole 4 oz package of goat cheese in the soup, so I used feta for the garnish. The soup was delicious! Spicy, but not overly so, and lots of flavor. I will definitely be making this again.
I am so glad you enjoyed this Angela! Thank you for trying it! xTieghan
This was delicious!!! Didn’t have pistachios or pomegranate, so used pomegranate molasses and roasted almonds. So, so good. Thank you!
Thank you so much Kerryanna! xTieghan
Finally got around to making this soup and it does not disappoint! I used coconut cream for the soup as that’s what I had on hand, with regular coconut milk for the ginger cream. I also added half a can of pumpkin puree because I had some left over that I didn’t want to waste, as well as the remainder of the can of coconut milk. This might be why I had to add quite a bit more salt at the end. But the flavor and texture was divine! And I love any excuse to break out my immersion blender. I think the only thing I’d do differently would be to add more roasted garlic. This is super easy too, so will be in regular rotation during the cold CO months! Thank you!!
Yes! I am so glad you loved this recipe Theresa! Thank you! xTieghan
Just made a triple batch of this soup to pop in the freezer and pull out for Christmas afternoon when the whole family is coming over. It will totally hit the spot after a big Christmas Eve Dinner the night before! Now for a killer make-ahead dessert…
Oh such a great idea! I hope you all love this Sarah! Thank you! xTieghan
This soup is amazing! My sister and I are making it for a Friendsgiving event that we are hosting.
Question- do you have a preference on using light or full fat coconut milk? I grabbed one of each not paying attention. I used full fat on the ginger cream, the milk was almost all cream with little liquid on the bottom of the can. I did mix it together but it was still thick. The ginger cream tasted good but seemsed to have a little bit of a heavy cream taste to it. Maybe I grabbed a can that had too much cream in it?? It should drizzle vs plopping in the soup right?
Hey Andie! I personally prefer using full fat coconut, but the cans can really vary from brand to brand and even then they are not always consistent. If you felt it was a little thick, I’d go with the light coconut milk. Either is really great!! Please let me know if you have any other questions. I am so glad you love this recipe! Thank you! xTieghan
How much fresh garlic. Don’t have time to roast. Confused 2 full garlic heads or 2 garlic pieces?
Hey Molly, if you do not have time to roast the garlic, you should use 2 garlic cloves. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ??
I just made this soup and it’s delicious. I mashed with a potato masher and enjoy that bisque consistency with the red pepper pieces like confetti in the yellowy squash. The spice lev is perfect- so flavorful, unlike many dishes where I end up increasing amounts.
So glad this turned out perfectly for you Fiana! Thank you so much! xTieghan
Do you have any ideas for a good substitute for pomegranates while they’re out of season? I love the soup and want to make it tonight!
Hi there! You can either just omit the pomegranate or top the soup with chopped apples. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan