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4.07 from 243 votes

Moroccan Butternut Squash and Goat Cheese Soup w/Coconut Ginger Cream + Pistachios.

The soup has it all. The creaminess, the color, the textures, everything - they're all my favorites. And this soup is so simple.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Soup
Cuisine: Moroccan
Servings: 6 Servings
Calories: 638kcal


  • 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


  • 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 .


Serving: 4g | Calories: 638kcal | Carbohydrates: 24g | Protein: 6g | Fat: 14g | Saturated Fat: 11g | Cholesterol: 8mg | Sodium: 392mg | Potassium: 541mg | Fiber: 4g | Sugar: 10g | Vitamin A: 11160IU | Vitamin C: 50.7mg | Calcium: 79mg | Iron: 1.9mg