Moroccan 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
Scale
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
