Moroccan Spice Butternut Squash Soup

The holiday’s just aren’t complete without having a Butternut Squash Soup for those chilly, rainy, or wintery days. Which today in San Diego it is chilly and rainy, that maybe happens 5 days a year.

This is a must try for anyone who love’s Butternut Squash as much as I do along with a kick of spice!

I stumbled across this recipe for a Moroccan themed menu that I made a few adjustments to yesterday for a Moroccan themed photoshoot. Little did I know that it actually was going to be just as delicious as it was beautiful!

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Serve in bowls in or in mini shot glasses for cocktail parties.

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Top with a variety of colorful toppings. Pistachios, cilantro and pomegranate arils are a perfect touch!

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I served these with a platter of meatballs and a pomegranate glaze. Recipe to come!

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Butternut Squash, Coconut, Ginger
Soup, Starters
Moroccan
Yield: 6 cups

Moroccan Spice Butternut Squash Soup with Coconut Ginger Cream

This recipe is great for rainy and chilly days when you need something hot and delicious! The creaminess is just right and the smell is intoxicating while it is cooking.

prep time: 20 minscook time: 45 minstotal time: 65 mins

ingredients:

Moroccan Spice Butternut Squash Soup
  • 1 clove garlic for roasting or 2 if not roasting (roasted garlic IS VERY strong so if you are not a garlic person withhold or use only half)
  • 2 tbl  coconut or olive oil
  • 1 medium red bell pepper diced
  • 1 medium butternut squash or about 4 cups peeled & cubed
  • 1 tsp curry powder ( can use spicy or regular)
  • 1/2 tsp cinnamon
  • 1/2 tsp cumin
  • 1 tsp paprika
  • 1/2 tsp cayenne papper
  • 1/2 tsp fresh thyme or 1/4 tsp dried thyme
  • 2 cups veggie broth (store bought or homemade)
  • 1 (14 ounce) can coconut milk
  • salt & pepper to taste
  • arils from one pomegranate for topping (or 1/2 cup store bought) straight from the pomegranate is best!
  • Chopped cilantro & pistachios for topping
  • Crumbled goat cheese or feta for topping (optional)
Coconut Ginger Cream
  • 1/2 cup canned coconut 
  • 1-2 tbl fresh minced ginger

instructions

For the Roasted Garlic
  1. Turn oven on to 400' F
  2. Chop the top of the garlic head off to reveal cloves, take any excess paper/skin of the bulb of the garlic.
  3. Drizzle 1 tsp of olive oil over the garlic head and wrap with tin foil, place in oven.
  4. Roast garlic for about 45 minutes until it is brown and very soft, remove from oven and let cool.
  5. Once cooled squeeze the garlic out into a small bowl and mash with a fork and set aside.
For the Butternut Squash Soup
  1. While the garlic is roasting add a drizzle of coconut oil to large pot over medium heat.
  2. Once hot add the diced red pepper and cook for about 4 minutes or until it is soft.
  3. Next add the cubed butternut squash, the curry,  cinnamon, cumin, paprika, cayenne and thyme.  
  4. Cook for about another 4 minutes then pour in coconut milk and the vegetable broth.
  5. Bring to boil and reduce to a simmer for about 30 minutes or until the butternut squash can be pierced easily with a fork.
  6. Add in the roasted garlic.
  7. Let the soup cool slightly before pureeing in a blender or food processor. 
  8. If serving right away return soup to pot and heat through then ladle into soup bowls.
  9. Drizzle the coconut ginger cream, with sprinkled pistachios, cilantro and pomegranate arils.   ENJOY!
For the Ginger Cream
  1. Add the coconut milk with the ginger and which till mixed well.
  2. Cover and place in fridge until ready to serve.

NOTES:

In order to save time you can buy butternut squash already cubed and ready for cooking.  You can also use homemade veggie stock if you keep it on hand in your freezer or store bought works just as well.
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