Moroccan Butternut Squash and Goat Cheese Soup Recipe
Introduction
This Moroccan Butternut Squash Goat Cheese Soup is a comforting blend of sweet squash and warm spices, perfect for cozy evenings. Creamy and flavorful, it offers a delightful twist with the tangy goat cheese topping.
Ingredients
- 1 medium butternut squash, peeled and cubed
- 1 large onion, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 4 cups vegetable broth or water
- 1/2 cup coconut milk
- 100 grams goat cheese, crumbled
- Salt and pepper to taste
Instructions
- Step 1: In a large pot, sauté the chopped onion until translucent. Add the butternut squash cubes and spices, stirring to coat evenly.
- Step 2: Pour in the vegetable broth and bring to a boil. Reduce heat and simmer until the squash is tender, about 20 minutes.
- Step 3: Remove from heat and use an immersion blender to puree the soup until smooth. Stir in the coconut milk, then season with salt and pepper.
- Step 4: Ladle the soup into bowls and top each serving with crumbled goat cheese for a creamy finish.
Tips & Variations
- Roast the butternut squash beforehand for a deeper, caramelized flavor.
- Substitute goat cheese with feta for a similar tangy taste.
- Add a pinch of cayenne pepper for some heat if desired.
Storage
Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. Add a splash of coconut milk while reheating if it appears too thick.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of squash for this soup?
Yes, you can use kabocha or pumpkin as alternatives, but the sweetness and texture may vary slightly.
Is the goat cheese cooked in the soup?
No, the goat cheese is added as a topping after blending to maintain its creamy texture and distinct flavor.
PrintMoroccan Butternut Squash and Goat Cheese Soup Recipe
A creamy and comforting Moroccan-inspired butternut squash soup, infused with warm spices and topped with tangy goat cheese for a perfect balance of flavors. This velvety soup features roasted butternut squash blended with aromatic spices and creamy coconut milk, resulting in a smooth, hearty dish that warms the soul.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Moroccan
- Diet: Vegetarian
Ingredients
Soup Ingredients
- 1 medium butternut squash (about 3 pounds), peeled, seeded, and cubed
- 1 large onion, chopped
- 2 cups vegetable broth
- 1 can (14 oz) coconut milk
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- Salt and freshly ground black pepper, to taste
Toppings
- 1/2 cup goat cheese, crumbled
Instructions
- Prepare the Vegetables: Peel, seed, and cube the butternut squash into uniform pieces. Chop the onion finely to ensure even cooking and blending.
- Simmer the Ingredients: In a large pot over medium heat, add the chopped onion and a splash of oil or a little water to soften until translucent. Add the cubed butternut squash, spices (cumin, coriander, cinnamon, and ginger), salt, and pepper. Pour in the vegetable broth and bring to a boil. Reduce the heat, cover, and simmer for about 25-30 minutes or until the squash is fork-tender.
- Blend Until Smooth: Using an immersion blender directly in the pot or transferring the mixture in batches to a countertop blender, blend the soup until completely smooth and creamy. Stir in the coconut milk and warm through on low heat without boiling. Adjust seasoning as needed.
- Serve and Garnish: Ladle the hot soup into bowls. Top each serving with crumbled goat cheese for a tangy, creamy contrast. Garnish with a sprinkle of additional spices or fresh herbs if desired and serve immediately.
Notes
- This soup can be made vegan by substituting goat cheese with a plant-based cheese or omitting it entirely.
- Roasting the butternut squash before simmering will deepen the flavor and add a subtle caramelized note.
- For a spicier version, add a pinch of cayenne pepper or harissa when simmering.
- Leftover soup keeps well refrigerated for up to 3 days or can be frozen for up to 2 months.
Keywords: Moroccan soup, butternut squash soup, goat cheese soup, coconut milk, autumn soup, vegetarian soup, creamy soup
