Moroccan Butternut Squash and Goat Cheese Soup w/Coconut Ginger Cream + Pistachios.

When that first crisp fall breeze hits, I reach for a pot and a butternut squash. This soup blends up ultra-silky and warmly spiced, then gets a tangy goat cheese finish, a swirl of coconut-ginger cream, and a sprinkle of salty pistachios.

It’s simple, cozy, and layered with flavor—sweet squash, gentle heat, bright citrusy notes—everything you want in a bowl on a chilly night.

It’s soup Monday and I personally couldn’t be happier about it. For the soup… and for Monday. For a Monday? Wait what?

See, some weeks I really dread Monday and some weeks I really cannot wait for Monday to come. It just depends on what’s going on that week and whether or not the weekend was a fun… or a dud. This weekend was kind of dud and has left me craving the predictability of the weekly routine. I am a freak and love routines. Weirdo, yes for sure.

But that’s not why I am excited for today.

Is the suspense killing you?

Ahh, probably not, but I’ll just tell you anyway and stop being totally annoying.

I am excited because the framers start today!! If you know anything about building than you know this is a dang good thing. This is the week that the barn is going to get walls filled in, stairs (to my bedroom!), window frames cut out (for the photos…of course) and doors framed in. It’s all good stuff, and stuff that means the barn is finally starting to look more like a livable home. Or at least it will by the end of the week and then even more so when the windows show up on the sixth of November. Just in time, hopefully before the snow hits full force.

And that is why I am excited for today. Well, that and this soup of course. Yea, definitely this soup too.

  I have been dying to tell you guys about this soup. Originally, I wanted to wait till November to tell you all about it, but then I just couldn’t wait anymore. And hey, November is only four days away anyway (geez!). I was thinking soup for Thanksgiving, and I’m still thinking that, but I’m also thinking that you can make this soup now AND for Thanksgiving. More soup is always better. Especially when things like butternut squash and goat cheese are involved.

I mean, can you say delicious or what?

Ok, so I am crazy about the soup. The flavors, the creaminess, the color, the textures, everything – they’re all my favorites. And this soup is so simple.

Simple in the sense that it’s easy to cook and there is a good chance you have all the ingredients on hand, in your very own kitchen, right now. Everyday spices, butternut squash, a little coconut milk, veggie broth and some goat cheese. It’s honestly as simple as that. There is also some roasted garlic, because roasted garlic is delicious and without a doubt my favorite way to consume garlic .

The combo of Moroccan spiced butternut squash and goat cheese are out of this world. I think I could eat this combo daily.

Ingredients & Notes

Citrus — A squeeze of lemon/orange brightens the finish; add at the end to keep it fresh.

Butternut squash — Pick one that feels heavy for its size; flesh should be deep orange. Peel/cube or use pre-cut to save time.

Aromatics — Onion + garlic for backbone; a bit of fresh ginger lifts the coconut cream.

Spice profile — “Moroccan-style” can mean cumin, coriander, paprika, cinnamon, turmeric, and a pinch of chili/harissa.

Broth — Veg or chicken both work; choose low-sodium to control seasoning.

Goat cheese — Adds tang and body when melted in or crumbled on top; soften to room temp for easy blending.

Coconut milk — Use full-fat for a plush swirl; light coconut milk will be thinner.

Pistachios + herbs — Toast lightly for extra aroma; parsley/cilantro for freshness.

And I just have to put this out there, this soup would be a great Thanksgiving starter. It’s quick and easy to make and uses minimal, and HEALTHY, ingredients. I mean, look at those colors it doesn’t get much more festive… or pretty!  Sometimes delicious food can be ugly and that’s kind of the worst, at least photography wise, but I love when food turns out to be delicious and pretty!

FAQ:

Can I roast the squash instead of simmering it?
Yes—roasting concentrates the sweetness and adds caramelized notes. Blend with warm broth and adjust seasoning since roasted squash can taste sweeter.

How do I get a super-smooth texture without dairy?
Blend thoroughly and add a splash of full-fat coconut milk for body. Strain through a fine-mesh sieve for a restaurant-smooth finish.

What if I don’t have pistachios?
Use toasted pumpkin seeds or almonds for crunch, or skip nuts and add crispy chickpeas. Keep a little texture on top to balance the silky soup.

Can I make this ahead for a dinner party?
Absolutely—cook and blend a day ahead, then reheat gently and finish with the coconut-ginger swirl and toppings right before serving. Hold extra broth to loosen if it thickens overnight.

Let’s all agree to make some Moroccan Butternut Squash and Goat Cheese Soup!!