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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!!
Just finished eating this spiced butternut soup and it was DELICIOUS. I did not have any pepper bell so I used 4 carrots instead. And I did not have enough coconut milk so I just grated ginger over the soup before pureeing it with a food processor as said in the recipe. Topped it with pumpkin seeds and it was a hit ! Thank you Thiegan ! ❤️
Hey Perrine,
Happy Monday!! Thanks a bunch for trying this recipe out, I love to hear that it was enjoyed! xT
Came this be prepared ahead of time, and frozen??
Hey Madelyn,
Totally, that would work well for you! Please let me know if you have any other questions, I hope you love the recipe! xx
This looks delicious and I’m going to try making it next week for a “Friendsgiving” gathering. With that said, I agree with the other commenters who suggested removing the word “Moroccan”from the title. As an American expat who has been living in Morocco for the past 5 years, I can attest that this is definitely NOT a Moroccan dish. I’m sure you meant no offense, but feels like “Moroccan” was added to the name simply to give it an exotic appeal, however, the name is misleading, and out of respect for Moroccan culture and cuisine, I would kindly ask that you consider removing it. The name of this soup will still sound incredibly interesting, tasty, and appealing without tacking “Moroccan” onto the title.
Delicious flavor but it does end up too thin – I wish I had read the comments. I’ll still enjoy it though and will try again with some of the suggestions here. Thanks!
Hey Tina,
Thanks for giving this recipe a try and sharing your feedback! Sorry to hear you didn’t love it! xx
I’m confused by how much garlic. Is it one clove of garlic or one head of garlic? Thanks!
Hey Chelsea,
You are going to use 1 head of garlic:) Please let me know if you have any other questions! xT
Really enjoyed making this soup for my wife and son who loved it.
Kudos to the commenter who suggested using an emulsion blender in the soup pot. This simplifies the recipe and cuts down on cleanup.
Hey David,
Happy Monday!! 👻 I am so glad this recipe was tasty for you, thanks a lot for trying it out! xT
This is a seriously good soup! I added 5 carrots to this as well as 2 containers (32 ounces) of silken tofu to add more protein. The silken tofu gets all mixed in with the rest of it when you blend it.
Hi Sherri,
Happy Labor Day! Thanks so much for making this recipe and sharing your feedback! So glad it was enjoyed:)
I love this soup! I made it last year when I was vegetarian. I am now vegan and would love to make it again, but wondering if there is any good substitute for goat cheese. Maybe add more coconut milk or skip it altogether? Any suggestions?
Thank you!
Hey Alison,
I am thrilled to hear that this recipe was a hit, thanks so much for making it and sharing your review! I would just skip the goat cheese:) xTieghan
I have made this soup for my husband and I a few times now!! DELICIOUS!!
So I decided to make this soup at the cottage this past weekend for my girlfriends and myself!!! It was delicious!! Bursting with flavour and easy to make!! They LOVED IT!! Friends approved!!
Hey Sandra,
Happy Wednesday!! So glad to hear that this recipe was enjoyed, thanks so much for making it! xTieghan
This turned out amazing! Followed the instructions, and the only hiccup we had was that it was a little too thin. After blending it, we just put it back in our dutch oven with the lid halfway off and let it simmer for a while until it cooked down to the thickness we wanted. Other than that, very easy to make and delicious!
Hey Beth,
Thanks so much for making this recipe, I am thrilled to hear it was enjoyed. Thanks for sharing your comment! xTieghan
Sorry but this is not Moroccan just because you put cumin and paprika in it you can’t profit off of our culture. Curry powder and coconut milk are not used in Moroccan cooking. Please remove the word “Moroccan” from the title. A better idea would be to use “spiced butternut squash soup” as the title. Thank you.
Jamila, calm down.
I agree with David. Relax
Thank you, Jamila, for pointing that out. While I’m sure the author didn’t mean any harm, I can see why using “Moroccan” in the title is problematic, and can easily be fixed. This is how we make progress in our world- kindly pointing out problems and offering possible solutions. I hope the other people who commented on this will consider responding with more empathy and compassion in the future.
I agree with you, and the other commenter Alison. While I’m sure the recipe creator didn’t mean any harm by it, to label something as “Moroccan” seemingly without knowing what spices and ingredients are or are not used in Moroccan cooking is a strange choice and doesn’t honour the cuisine of that country. Perhaps “Moroccan inspired” or, as you suggested simply “spiced” would have been a better title. And to anyone commenting “calm down”, maybe could use a lesson in empathy and learning where the commenter is coming from before reacting.
Very tasty.
I just don’t understand your pictures! The base of this soup is coconut milk and vegetable broth. By what magic did you get the coconut milk and toppings to float on the surface?
Hi there! Thanks so much for giving this recipe a try, I’m so glad to hear you enjoyed it! xTieghan
Keyword here – “toppings”
How much is 1 serving? Thank you!
Hey Celine,
I would say 1 bowl, about 1 1/2 cups of soup. Please let me know if you give the recipe a try, I hope you love it! xTieghan
This soup is so, so good! I’m really happy I made it. If you’re reading this review, try the soup. You won’t be disappointed. I will definitely be making it again soon! Thank you for the recipe!