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Moroccan Butternut Squash and Goat Cheese Soup Recipe

Moroccan Butternut Squash and Goat Cheese Soup Recipe

4.8 from 27 reviews

This Moroccan Butternut Squash and Goat Cheese Soup is a flavorful and creamy dish perfect for any occasion. The combination of roasted garlic, butternut squash, spices, and creamy goat cheese creates a rich and satisfying soup that will warm you up from the inside out.

Ingredients

Scale

Roasted Garlic:

  • 1 head garlic
  • 2 tablespoons olive oil

Soup:

  • 2 tablespoons coconut oil
  • 1 red bell pepper, chopped
  • 4 cups butternut squash, peeled and 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
  • 1 can (14 oz) coconut milk
  • 2 cups vegetable broth
  • Salt and pepper, to taste
  • 4 ounces goat cheese, softened, plus more for topping
  • Chopped cilantro and pistachios, for topping
  • Arils from one pomegranate, for topping
  • 1/2 cup canned coconut milk
  • 12 tablespoons fresh ginger

Instructions

  1. Preheat the oven to 400 degrees F. Chop off the top portion of the garlic head, drizzle with olive oil, and roast for 45 minutes. Squeeze roasted garlic out of the skin and set aside.
  2. In a large soup pot, heat coconut oil and sauté red pepper. Add butternut squash, spices, thyme, coconut milk, and broth. Simmer until squash is tender.
  3. Prepare ginger cream by combining cold coconut milk and ginger. Chill until serving.
  4. Add roasted garlic and goat cheese to the soup. Blend until smooth.
  5. To serve, ladle soup into bowls, drizzle with coconut ginger cream, and garnish with cilantro, pistachios, goat cheese, and pomegranate arils.

Notes

  • You can adjust the spice levels to suit your taste by increasing or decreasing the amount of cayenne pepper.
  • This soup pairs well with a side of warm naan bread for dipping.

Nutrition

Keywords: Moroccan, Butternut Squash, Goat Cheese, Soup, Creamy, Spices