Last week we tried a recipe from Half Baked Harvest called Moroccan Butternut Squash and Goat Cheese Soup w/Coconut Ginger Cream + Pistachios. Of course we put our own spin on it because that's what we do, but it's pretty close to the original. Insanely delicious! Kids loved it too.
This cozy fall soup full of warm spices and velvety butternut squash hits the spot this time of year. It's a perfect weeknight meal AND (notice we didn't say "or") a worthy starter for your Thanksgiving table. Bonus: It tastes just as good if not better the next day so it's great to make ahead - just reheat, garnish and serve!
1 head garlic for roasting
2 T coconut oil
1 red bell pepper, coarsely chopped
4 c butternut squash peeled & cubed (we used frozen because that's what we had, and let's be honest, it's faster and easier)
1 t curry powder
1 t smoked paprika
1/2 t cumin
1/2 t cinnamon
1/2 t cayenne pepper + more to taste
1/2 t fresh thyme chopped (or 1/4 teaspoon dried)
1 14oz can coconut milk
2 c veggie or chicken 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 (this was really what made every bite pop so don't skimp!)
optional: 1 1/2-2 c cooked, shredded chicken (this is one of our additions and if using, we recommend adding a little more of each seasoning so the chicken doesn't dilute the overall flavor)
Coconut Ginger Cream (optional)
1/2 c canned coconut milk
1-2 T fresh ginger, grated
Roast the garlic ahead so it has time to cool. Heat oven to 400 degrees. Chop off the top portion of the garlic head to reveal cloves. Peel any excess paper/skin off the bulb. Pour one teaspoon olive oil on top of the garlic cloves and completely wrap in foil. Roast for 45 minutes, or until the garlic is golden brown and soft. Remove from the oven and allow to cool at least 15 min. Squeeze garlic out of the paper skin into a small bowl, mash well with a fork and set aside. This could be done a day or two ahead.
Add coconut oil to a large soup pot set over medium heat. Once hot, add red pepper and cook 3-5 minutes or until soft. Add the squash, curry, paprika, cumin, cinnamon, cayenne and thyme. Season with salt and pepper. Cook for 3-5 minutes then pour in the coconut milk and broth. Bring the soup to boil, reduce the heat, cover and simmer for 20-25 minutes or until the butternut squash is fork tender.
Make the ginger cream. Add cold coconut milk and one tablespoon ginger to a small bowl. Taste and add more ginger if needed. Cover and place in the fridge until ready to serve. This could be done a day or two ahead.
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 (we used a stick blender which worked perfectly + less mess!). Return the soup back to the stove, add chicken if using, and heat through.
To serve, ladle soup into bowl. Drizzle coconut ginger cream over the top. Garnish with chopped cilantro, chopped pistachios and crumbled goat cheese. Sprinkle with pomegranate arils. Serve with a hot piece of naan, pita or over rice with a glass of chilled Sémillon or Riesling!