Description
A fall soup to remember, this healthy butternut squash soup is bursting with Moroccan flavors, roasted garlic, fresh ginger, a hint of goat cheese and all the best toppings!
Ingredients
Units
Scale
Butternut Squash Soup
- 1 head garlic, or 1 clove if not roasting
- 1 tbsp canola oil, or any neutral oil
- 1 green bell pepper, cut into chunks
- 1 medium butternut squash, 600g, peeled and cut into chunks
- 2 tsp spicy curry powder, or not spicy!
- 1-2 tsp smoked paprika
- 1 tsp turmeric
- 1 tsp cinnamon
- 1 tsp cumin
- 1/2-1 tsp cayenne pepper, optional
- 2 tsp fresh thyme, or 1/2 dried thyme
- 14 oz coconut milk, 1 can (400g), light or full-fat works
- 2-3 cups vegetable broth, 500-750ml
- 2 oz chevre, crumbled goat cheese (or feta, 60g)
- salt and pepper, to taste
- Toppings: cilantro, pepitas, pomegranate arils, naan
Ginger Coconut Cream
- 1/2 cup coconut milk (125ml, light or full-fat)
- 2-3 tbsp chopped ginger, or to taste
Instructions
- Start by preheating your oven to 400F (200C).
- Roasted garlic: chop off the top part of the head, so that the cloves can breathe. Peel of any excess dry skin and place in a heatproof bowl, pour a tiny bit of olive oil on top and cover loosely with aluminum foil. Roast for 45 minutes, until the garlic is golden brown and soft. Cool for 5 minutes and squeeze the garlic paste out of its skin.
- Meanwhile, make the soup: Add canola oil to a large soup pot on medium heat, then add the green peppers and fry for around 5 minutes, or until they're soft. Add in the butternut squash and all the spices. Cook for an additional 5 minutes and then pour in the coconut milk and vegetable broth. Bring it to a boil, reduce to a simmer, covered, for 20-25 minutes (until the butternut is tender).
- The coconut ginger cream: Chop the ginger rather finely and combine with the coconut cream or milk, cover and place in the refrigerator until ready to serve.
- Blend the soup: When the butternut squash is tender, add in the chevre (crumbled goat cheese) and the roasted garlic paste. Give it a stir, remove the pan from the heat and let it cool slightly. Pour into a blender and blend until smooth and pour back into the pot to re-heat. Taste and adjust seasonings.
- To assemble: divide soup between bowls, top with fresh cilantro (or thyme), pepitas (green pumpkin seeds), pomegranate arils and of course the ginger cream. If you think the ginger cream is too thick, add a splash of water. Serve with warm naan.
Notes
Adapted from Half Baked Harvest
- Prep Time: 15 minutes
- Inactive Time: 0 hours
- Cook Time: 50 minutes
- Category: Main Courses
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 grams
- Calories: 260
- Sodium: 524
- Fat: 14.4
- Saturated Fat: 8.4
- Unsaturated Fat: 0
- Carbohydrates: 30.6
- Fiber: 4.7
- Protein: 9.3
- Cholesterol: 13