Moroccan Butternut Squash Soup

It’s soup season. Doesn’t a nice bowl of flavorful hot soup sound like a great winter comfort food. It’s also a great way to get your vitamins because the soup retains about everything the veggies have to offer.  It also has pomegranate as a garnish, not only are they in season right now but they are really good for you.  You might consider serving the remainder of the pomegranate for dessert or have it with your breakfast in the morning.

This rich and delicious soup has such a nice selection of warming spices it is bound to chase away the winter chills plus it’s thick, rich and filling.  Oh, and it’s really pretty too.  You might want to share this with friends.  Serve with some fresh, crusty bread and you’ve got a delightful dinner.

Moroccan Butternut Squash Soup

Ingredients:

• 1 head garlic, for roasting 
• 2 tablespoons coconut oil (you can substitute olive oil but the coconut adds more coconut flavor)
• 1 red bell pepper, chopped 
• 4 cups butternut squash, peeled and cubed 
• 1 teaspoon 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 (I used full fat, but lite will work too) 
• 2 cups veggie broth salt and pepper, to taste 
• 4 ounces goat cheese, plus a little more for topping, omit for vegans
• roughly chopped cilantro and pistachios, for topping 
• arils from one pomegranate, for topping 

Coconut Ginger Cream

• 1/2 cup cooled canned coconut milk 
• 1-2 tablespoons fresh ginger 

Directions:


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 place in a garlic roaster or foil. Roast for 45 minutes at 400 degrees, or until the garlic is golden brown and soft. Remove from the oven and allow to cool for a few minutes. Squeeze garlic out of the paper skin into a small bowl, mash well with a fork and set aside.

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 or the garlic is cooking make the ginger cream. Add the cold coconut milk and 1 tablespoon ginger to a small bowl. 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 with an emersion blender or in a regular blender.  Return the soup back to the stove and heat through.

To serve, ladle the soup into a handcrafted bowl. Drizzle the coconut ginger cream over the soup and swirl with a spoon. Garnish with chopped cilantro, pistachios and crumbled goat cheese. Sprinkle with pomegranate arils.

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