Moroccan Butternut Squash and Goat Cheese Soup Recipe

If you are craving a soup that’s bursting with vibrant flavors and creamy textures, you absolutely must try this Moroccan Butternut Squash and Goat Cheese Soup. It’s an irresistible blend of warm spices, roasted garlic, and the luscious sweetness of butternut squash, all beautifully balanced by tangy goat cheese and a hint of coconut milk. Whether you are looking for a cozy weeknight dinner or a dish to impress guests, this recipe offers a perfect harmony between traditional Moroccan influences and comforting, creamy goodness.

Ingredients You’ll Need

Gathering simple, wholesome ingredients is the secret to making this soup such a delight. Each component plays a crucial role, from the sweetness of the butternut squash to the earthy warmth of the spices, resulting in a rich and textured flavor profile.

• 1 cloves head garlic for roasting: Roasting mellows garlic’s sharpness and brings out its natural sweetness, a must for depth in this soup.
• 2 tablespoons coconut oil: Adds a subtle tropical scent and richness that perfectly complements the squash.
• 1 red bell pepper chopped: Brings a burst of color and a slight sweetness to balance spices.
• 4 cups butternut squash peeled + cubed: The star ingredient, offering creamy texture and natural sweetness.
• 1 teaspoon spicy curry powder: Infuses the soup with a warming, aromatic spice blend.
• 1 teaspoon smoked paprika: Adds a smoky layer that enhances the complexity of flavors.
• 1/2 teaspoon cumin: Essential Moroccan flavor that grounds the soup with earthiness.
• 1/2 teaspoon cinnamon: Introduces a subtle sweetness and warmth to the dish.
• 1/2 teaspoon cayenne pepper: Just enough heat to awaken your taste buds without overpowering.
• 1/2 teaspoon fresh thyme chopped (or 1/4 teaspoon dried): Brings an herbal freshness that brightens the soup.
• 1 (14 ounce) can coconut milk: Adds creaminess and softens the spice notes beautifully.
• 2 cups veggie broth: Provides the soup base and layers the flavors harmoniously.
• Salt and pepper to taste: The simple seasoning heroes that bring balance.
• 4 ounces goat cheese softened + more for topping: Offers tanginess and a velvety texture that mingles perfectly with the squash.
• Roughly chopped cilantro + pistachios for topping: Adds freshness and crunch, essential for a lively presentation.
• Arils from one pomegranate for topping: Bursts of tart sweetness that brighten each spoonful.

How to Make Moroccan Butternut Squash and Goat Cheese Soup

Step 1: Roast the Garlic

Begin by preheating your oven to 400 degrees Fahrenheit. Take your head of garlic and chop off the top portion to expose the cloves. Remove any loose skin and drizzle about a teaspoon of olive oil over the exposed garlic. Wrap it up tightly in foil and roast for about 45 minutes until the garlic softens and turns a lovely golden brown. Roasting garlic is transformative—it loses its sharp bite and develops a rich, mellow flavor that will deepen the soup’s character.

Step 2: Sauté the Vegetables and Spices

While the garlic is roasting, heat the coconut oil in a large soup pot over medium heat. Add the chopped red bell pepper and sauté for 3 to 5 minutes until it becomes soft and fragrant. Next, toss in the butternut squash cubes along with the curry powder, smoked paprika, cumin, cinnamon, cayenne pepper, and thyme. Season everything with salt and pepper. Cook the mixture for another 3 to 5 minutes to allow the spices to bloom and coat the veggies nicely.

Step 3: Simmer the Soup

Pour in the can of coconut milk and the vegetable broth. Stir to combine and bring the soup to a gentle boil. Reduce the heat, cover, and let it simmer for 20 to 25 minutes. You’re looking for the butternut squash to become fork-tender, which will ensure the soup has that luscious, creamy consistency once blended.

Step 4: Make the Coconut Ginger Cream

While the soup simmers, whisk together half a cup of canned coconut milk with one to two tablespoons of fresh grated ginger in a small bowl. Adjust the ginger to your liking for a subtle zing. Place the mixture in the fridge to chill—this coconut ginger cream will be the perfect finishing touch, adding beauty and brightness when served.

Step 5: Blend the Soup with Roasted Garlic and Goat Cheese

Once the squash is tender, remove the soup pot from the heat. Squeeze the roasted garlic cloves out of their skins and add them to the pot along with the softened goat cheese. Let the soup cool slightly to make blending safer. Then, carefully puree the mixture in a blender or food processor until completely smooth. Return the soup to the pot and reheat gently to serve.

How to Serve Moroccan Butternut Squash and Goat Cheese Soup

Garnishes

Presentation is everything when it comes to this Moroccan Butternut Squash and Goat Cheese Soup. A drizzle of the chilled coconut ginger cream over the surface creates a lovely contrast in both color and temperature. Sprinkle with crumbled goat cheese, chopped fresh cilantro, crunchy chopped pistachios, and ruby red pomegranate arils for bursts of texture and brightness. These toppings elevate each spoonful and offer a stunning tableau.

Side Dishes

This soup stands wonderfully on its own but also pairs beautifully with warm, soft naan bread or crusty artisan bread to soak up every last drop. A simple mixed greens salad with a light citrus vinaigrette can balance the richness of the soup, making your meal feel complete and refreshingly bright.

Creative Ways to Present

Serve this soup in lovely bowls with a swirl of the coconut ginger cream and your vibrant garnishes arranged thoughtfully. For a fun twist, you can spoon the soup into small ramekins for hors d’oeuvres or make it part of a tapas-style meal with other Moroccan-inspired small plates. You’ll definitely want to share this magical soup in all its forms.

Make Ahead and Storage

Storing Leftovers

If you have leftovers of your Moroccan Butternut Squash and Goat Cheese Soup, store them in an airtight container in the refrigerator. It will stay fresh and flavorful for up to 3 days, making it an easy option for quick lunches or dinner on busy days.

Freezing

This soup freezes beautifully. Cool the soup completely before transferring it to freezer-safe containers. It will keep in the freezer for up to 3 months. When you’re ready to enjoy it again, thaw overnight in the fridge for best texture.

Reheating

Gently reheat your soup over low heat on the stove, stirring occasionally. If it seems too thick, add a splash of vegetable broth or coconut milk to loosen it up. Avoid boiling as it might change the texture of the goat cheese and coconut cream. Garnish fresh after reheating for that final wow factor.

FAQs

Can I substitute goat cheese with another cheese?

Absolutely! While goat cheese adds a lovely tang and creaminess, you can substitute it with cream cheese or feta for a similar texture and flavor profile.

Is this soup vegan-friendly?

If you want to keep it vegan, simply omit the goat cheese or use a plant-based cheese alternative. The soup’s richness from coconut milk makes this easily adaptable.

Can I make this soup spicy or milder?

Yes, you can adjust the spice level by varying the cayenne pepper amount or leaving it out for a milder taste. The other spices will still give you that authentic Moroccan flair.

What other toppings work well with this soup?

Toasted pumpkin seeds, a dollop of yogurt, or even a sprinkle of za’atar spice are fantastic toppings that add interesting textures and flavors.

Can I use fresh butternut squash instead of cubed?

Yes, fresh cubed butternut squash is ideal. Pre-cut squash is fine too, but avoid canned to maintain the perfect texture and flavor.

Final Thoughts

There truly is nothing quite like a warm bowl of Moroccan Butternut Squash and Goat Cheese Soup to cozy up your day while taking your taste buds on a flavorful adventure. The bright spices, creamy texture, and thoughtful garnishes come together to create a dish that’s as beautiful as it is delicious. I encourage you to give this recipe a try—you may just find your new favorite soup that everyone will ask you to make again and again!

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