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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.
Moroccan Butternut Squash and Goat Cheese Soup w/Coconut Ginger Cream + Pistachios.
Servings: 6 Servings
Calories Per Serving: 638 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 cloves head garlic for roasting (or you may sub 2 garlic, not roasted)
- 2 tablespoons coconut oil
- 1 red bell pepper chopped
- 4 cups butternut squash peeled + 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 veggie 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
Coconut Ginger Cream
- 1/2 cup canned coconut milk
- 1-2 tablespoons fresh ginger
Instructions
- Preheat the oven to 400 degrees F.
- 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 cover with foil. Roast for 45 minutes, or until the garlic is golden brown and soft. Remove from the oven and allow to cool five minutes. Squeeze garlic out of the paper skin into a small bowl, mash well with a fork and set aside.
- Meanwhile, 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 is cooking, make the ginger cream. Add the cold coconut milk and 1 tablespoon ginger to a small bowl. Taste and add more ginger if needed. 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 in a blender or food processor. Return the soup back to the stove and heat through.
- To serve, ladle the soup into bowl. Drizzle the coconut ginger cream over the soup and swirl with a spoon. Garnish with chopped cilantro, chopped pistachios and crumbled goat cheese. Sprinkle with pomegranate arils. Serve aside a hot piece of naan .
Let’s all agree to make some Moroccan Butternut Squash and Goat Cheese Soup!!
This post was originally published on October 27, 2014
I love everything about this soup – the flavors, toppers, and styling is all perfection! 🙂
Well Thank you! 🙂
This is so beautifully styled and so delicious looking! It’s basically all of the elements of fall food in one bowl…yum
Thank you so much! Hope you had a great Monday!
That’s so gorgeous!! Girl, you are so talented.
Thank you! Hope you had a great start to your week, Jackie! 🙂
Have we talked about how I want to put pomegranate on everything? Needless to say, I’m making this.
ME TOO! I am addicted! 🙂
Thanks Brian!
Can it be soup Monday every Monday? Love the goat cheese in this…I die for it! 🙂
I would love that! especially on such cold Monday’s like today! 🙂
Thanks!
I, too, am confused on the ginger cream – how much coconut milk and fresh or ground ginger?
Hey Laura,
I fixed the recipe, so sorry about that. It’s 1/2 cup canned cold coconut milk and 1-2 tablespoons fresh ginger.
Hope you love the soup!
Hi – I love, love, love your recipes. Your chocolate chip oatmeal cookies are my favorite. But I must say, that sometimes you forget ingredients in your recipe ingredient list. For example, ginger isn’t listed in your ingredients list, which also leaves the question should I use fresh ginger or ground ginger? And how much? Like I said, I love your recipes, they are always unique and fun. But they can be hard to make when something important is left out of the instructions.
Hey Maggie,
I am really sorry about the ginger + cream. It got deleted in the original recipe by mistake, then I added it back in and then posted the recipe…and apparently it was still not the right version of my recipe. I am really sorry for the trouble and PLEASE call me out right away when you see a missing ingredient. Unfortunately, this just happens. I fixed todays recipe this morning, but you need 1/2 cup canned cold coconut milk and 1-2 tablespoons fresh ginger.
Thanks for the kind words and I hope you love the soup!
Hi there. I also noticed an omission from the ingredients list. In the step where you add all the spices, you list cumin but it’s not listed in the ingredients. Is it in there? And if so, how much? Thanks! Look forward to trying this soup.
Hey Jess! So sorry about that and thank you for letting me know. There is supposed to be 1/2 teaspoon cumin added with the spices. Hope you love the soup!
Gorgeous! The ginger cream sounds amazing!
Thanks so much, Anna!
Looks so comforting for a cool Monday Tieghan!
Thanks Kathy!
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First off, the styling on these is spot on! Second, this sounds incredible! I am so glad that you used coconut cream in the soup as that has been my creamer of choice this fall, as well! Yum, yum, YUM!
THANKS! I love coconut cream, I use it all the time!
1.This soup is everything I want in a soup. Butternut squash is my fav and so is goat cheese AND so is pistachios. Utter soup-y perfection.
2. Yay for the barn! So pumped for you! Pinned!
Thank you so much, Taylor! Hope you had great start to your week! 🙂
I can totally agree to that! This soup looks downright AMAZING! Holy moly. It not only looks delicious but it’s a work of art too.
Love this!
xx, Hailey
http://www.pendeltonplace.com
THANKS!! Hope you had a great Monday, Hailey!
This soup looks delicious…love the colors and textures…I could eat soup everyday it just makes you feel good when you eat it. Gorgeous photos as always.
Thanks Lisa! I could do soup daily too! 🙂
This looks positively delicious! Love the idea of adding ginger coconut cream. So creative 🙂 Dinner tonight sorted! Thanks!
Thanks Casey! Hope you love this soup!
Soup-filled Mondays are my favourite way to begin the week. This flavour is outrageously awesome. Love!
Presentation is beyond beautiful. Soup being beautiful. Yup. Love the pomegranate on top.
Thank you!
Thanks Katrina!