you can never eat too much

Moroccan Curry Butternut Squash Soup

Is it fall yet where you are? Los Angeles is currently stuck in an in-between season I like to call fall-ish. During fall-ish it’s cool and crisp in the mornings, scorching hot during the day, and comfortably cold again at night. I’m hoping the upcoming daylight savings time will extend that fall feeling into the day, but in the meantime, I’m going to usher it in myself with this comforting Moroccan Curry Butternut Squash Soup.

I love this soup so much because it has the perfect flavor combinations: earthy, rustic butternut squash, spicy curry, and sweet coconut. This trifecta is 100% fall in a bowl. It’s delicious but also light and healthy. I personally like to meal prep this on Sundays to bring to lunch throughout the week, so that I can completely indulge guilt-free on weekends.

Top with a few roasted pistachios, and enjoy with a piece of buttery crusty bread for a nice texture balance. Now is the perfect time to enjoy a warm soup like this, even if it’s only fall-ish 😉

Moroccan Curry Butternut Squash Soup Recipe

Related

  • Prep Time: 15m
  • Cook Time: 45m
  • Total Time: 1h
  • Serves: 4

Ingredients

Soup

  • 1 head garlic for roasting
  • 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
  • chopped pistachios for topping
  • 1/2 cup canned coconut milk
  • 2 tablespoons fresh ginger

Soup

  • 1/2 teaspoon cinnamon
  • 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 head garlic for roasting
  • 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
  • chopped pistachios for topping
  • 1/2 cup canned coconut milk
  • 1 -2 tablespoons fresh ginger
  • 2 tablespoons coconut oil

Coconut Ginger Cream

    Coconut Ginger Cream

      Instructions

      1. Preheat the oven to 400 degrees F.
      2. 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.
      3. 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.
      4. 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.
      5. 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.
      6. To serve, ladle the soup into bowl. Drizzle the coconut ginger cream over the soup and swirl with a spoon. Garnish with chopped pistachios. Serve hot.



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