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Moroccan Butternut Squash and Goat Cheese Soup Recipe

Moroccan Butternut Squash and Goat Cheese Soup Recipe
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★★★★★

5.2 from 13 reviews

This Moroccan Butternut Squash and Goat Cheese Soup is a rich and flavorful autumn-inspired recipe, blending roasted garlic, warm spices, creamy coconut milk, and tangy goat cheese. Enhanced with a refreshing coconut ginger cream and topped with vibrant garnishes like cilantro, pistachios, and pomegranate arils, this comforting soup is perfect for cozy dinners and impresses with its exotic North African flair.

Ingredients

Scale

Main Soup Ingredients

  • 1 cloves head garlic for roasting (or 2 garlic cloves, not roasted)
  • 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 (or 1/4 teaspoon dried)
  • 1 (14 ounce) can coconut milk
  • 2 cups vegetable broth
  • Salt and pepper to taste
  • 4 ounces goat cheese, softened plus more for topping
  • Roughly chopped cilantro for topping
  • Chopped pistachios for topping
  • Arils from one pomegranate for topping

Coconut Ginger Cream

  • 1/2 cup canned coconut milk
  • 1–2 tablespoons fresh ginger, grated

Instructions

  1. Roast the garlic: Preheat the oven to 400°F (200°C). Chop off the top portion of the garlic head to expose the cloves and peel away any excess skin. Drizzle about one teaspoon of olive oil over the garlic cloves, wrap the garlic head tightly in foil and roast for 45 minutes until cloves are golden brown and soft. Remove and let cool for five minutes. Squeeze the roasted garlic out of the skin into a small bowl and mash with a fork. Set aside.
  2. Sauté the vegetables and spices: In a large soup pot over medium heat, heat the coconut oil. Add the chopped red bell pepper and cook for 3-5 minutes until softened. Add the cubed butternut squash and all the spices: spicy curry powder, smoked paprika, cumin, cinnamon, cayenne pepper, and chopped thyme. Season the mixture with salt and pepper to taste. Cook while stirring for another 3-5 minutes to release the spices’ aromas.
  3. Simmer the soup: Pour in the coconut milk and vegetable broth. Bring the soup to a gentle boil, then reduce heat to low, cover, and let simmer for 20-25 minutes or until the butternut squash is tender enough to pierce easily with a fork.
  4. Prepare the coconut ginger cream: While the soup simmers, combine the cold canned coconut milk with 1 tablespoon of grated fresh ginger in a small bowl. Taste and add more ginger if desired. Cover and refrigerate to chill until ready to serve.
  5. Blend the soup: Once the squash is tender, stir the roasted garlic and crumbled goat cheese into the soup. Remove the pot from heat and let it cool slightly. Transfer the soup in batches to a blender or food processor and puree until smooth. Return the blended soup to the pot and warm through gently over low heat.
  6. Serve and garnish: Ladle the hot soup into bowls. Drizzle the chilled coconut ginger cream over the surface and use a spoon to swirl it in decorative patterns. Top each serving with additional crumbled goat cheese, chopped cilantro, chopped pistachios, and pomegranate arils for a burst of color, texture, and flavor. Serve alongside warm naan bread.

Notes

  • Roasting the garlic adds a mellow, sweet flavor to the soup—if short on time, you can use raw garlic cloves, but flavor will be sharper.
  • Adjust the cayenne pepper quantity according to your spice tolerance.
  • For a vegan version, omit the goat cheese or substitute with a plant-based cheese alternative.
  • Use homemade vegetable broth for best flavor, but store-bought works fine.
  • Ginger cream can be made ahead and stored in the fridge for up to 2 days.
  • This soup stores well in the refrigerator for up to 3 days and freezes beautifully for up to 2 months.
  • Serve with naan or crusty bread to make it a filling meal.

Nutrition

Keywords: Moroccan butternut squash soup, goat cheese soup, coconut curry soup, autumn soup recipe, vegetarian soup, roasted garlic soup, spiced squash soup

Find it online: https://bakedbylisa.com/moroccan-butternut-squash-and-goat-cheese-soup-recipe/