Moroccan Butternut Squash and Goat Cheese Soup w/Coconut Ginger Cream + Pistachios.
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Half Baked Harvest · by Tieghan Gerard★ 4.1 (263)

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

NUTRITION · PER SERVING60M COOK
CAL 18%·PRO 11%
CARBS 28G31% OF CAL
6G FIBER0G ADDED13G INTRINSIC8G OTHER13G TOTAL SUGAR
FAT 27G68% OF CAL
22G SAT6G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy Moroccan soup with butternut squash, goat cheese, and warming spices like cinnamon and cumin. Topped with pistachios and pomegranate for texture and color.

mainmoroccansoupgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 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)
  • 1/2 cup canned coconut milk
  • 1-2 tablespoons fresh ginger
PREP
15M
SODIUM
377MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.