Moroccan Butternut and Chevre Soup with Pomegranates and Ginger Coconut Cream

 

Moroccan Butternut Squash Soup

 

JUMP TO RECIPE

I wanted to share with you guys one of my absolute favorite soups. This is one of the reasons why I love the Fall season! It’s bursting with rich and comforting flavors such as the nutty butternut squash, the tart chevre, roasted garlic and sweet pomegranate.

 

I found the recipe from Half Baked Harvest a few years ago, and it has opened a whole new world for me. Sounds a bit dramatic, doesn’t it, but it was one of those recipes that made me love cooking and trying new food.

 

As Tieghan says herself, this flavor combo is out of this world. The Moroccan spices goes incredibly well with the creaminess of the coconut and butternut squash. And the sweet pomegranate arils are mandatory to this recipe. I didn’t know I loved pomegranate in savory dishes until I tried this butternut soup. It’s delicious!

 

The cold coconut milk paired with chopped ginger is such a good addition to the hearty, warm and yummy soup. I’ve actually started using cold ginger coconut milk on almost all my hearty, Fall soups because why not? Here’s my Coconut Carrot Curry Soup with ginger coconut milk.

 

I think I’ve overused the word delicious by now, and I can’t think of more deliciously adjectives to emphasis the deliciousness of this soup! Man, you just have to try it. And I know it sounds super fancy, but there’s really nothing difficult about this recipe. I usually have most of the ingredients by hand, and a quick trip to the grocery store and I’m ready.

 

So ready.

 

Butternut Squash and Chevre Soup

Moroccan Butternut and Chevre Soup with Pomegranate and Ginger Coconut Cream

 

Let’s get down to business. Start by preheating your oven to 200C (400F). We want to roast our garlic because the flavors of the garlic will pop much more. It will make a milder, sweet and caramelized taste to it. You can use regular garlic (1-2 cloves) too, but it’s a little bit more bitter and stronger flavor. Though I love regular garlic too, I think this recipe cries for the roasted version.

 

Butternut Squash and Chevre Soup

 

Take a head of garlic (can be almost a full head too, like mine in this picture), chop off the top part of the head, so that the cloves can breathe. Peel of any excess dry skin and place in a heatproof bowl, pour a tiny bit of olive oil on top and cover with aluminum foil. Roast for 45 minutes, until the garlic is golden brown and soft. Cool for 5 minutes and squeeze the garlic paste out of its skin.

 

Butternut Soup with Chevre

 

Meanwhile the garlic is roasting, start with chopping the butternut and green pepper into chunks. It doesn’t have to be perfect, we will throw this in the blender later. Add coconut oil or canola oil to a large soup pot and set to medium heat. When it’s hot, add the peppers and fry for around 5 minutes, until they’re soft. Add in the butternut squash and all the spices. Cook for an additional 5 minutes and then pour in the coconut milk and vegetable broth. Bring it to a boil, and then cover the pot, reduce to a simmer for 20-25 minutes (until the butternut is tender).

 

Butternut Squash and Chevre Soup

 

The coconut ginger cream makes for an amazing pairing to this butternut soup, and cannot be omitted. And why should you, it’s the easiest part. Chop the ginger rather finely and combine with the coconut cream or milk, cover and place in the refrigerator.

 

When the butternut squash is tender, add in the chevre (crumbled goat cheese) and the roasted garlic paste. Give it a stir, remove the pan from the heat and let it cool slightly. Pour into a blender and blend until smooth and place the butternut soup back to the pot. Heat back up.

 

To assemble, pour the soup into bowls, add ginger coconut cream, more chevre, chopped cilantro, pomegranate arils and pistachios or pumpkin seeds. And I love to serve this with naan breads (recipe coming up). If you want a fuller soup, I suggest adding cooked chicken seasoned with salt and pepper. I do that too, and I promise you, you will dig it. Yes, dig.

 

Butternut Squash and Chevre Soup

 

Another recipe using Moroccan spices is this Harissa Grilled Chicken Salad. One of my favorite Summer dishes, but why don’t make it all year around?

 

Tell me what you think of this recipe, either in the comment section below, or tag me @thegingerwithspice or #gingerwithspice on Instagram. And don’t forget to Pin it for later. 🙂

 

[addthis tool=addthis_recommended_horizontal]


Print Recipe
Moroccan Butternut and Chevre Soup with Pomegranates and Ginger Coconut Cream Yum
This is one of the reasons why I love the Fall season! It's bursting with rich and comforting flavors such as the nutty butternut squash, the tart chevre, roasted garlic and sweet pomegranate.
Butternut Squash and Chevre Soup
Prep Time 15 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Butternut Squash Soup
Ginger Coconut Cream
Prep Time 15 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Butternut Squash Soup
Ginger Coconut Cream
Butternut Squash and Chevre Soup
Instructions
  1. Start by preheating your oven to 200C (400F)
  2. Take a head of garlic, chop off the top part of the head, so that the cloves can breathe. Peel of any excess dry skin and place in a heatproof bowl, pour a tiny bit of olive oil on top and cover with aluminum foil. Roast for 45 minutes, until the garlic is golden brown and soft. Cool for 5 minutes and squeeze the garlic paste out of its skin.
  3. Meanwhile the garlic is roasting, start with chopping the butternut and green pepper into chunks. It doesn't have to be perfect, we will throw this in the blender later. Add coconut oil or canola oil to a large soup pot and set to medium heat. When it's hot, add the peppers and fry for around 5 minutes, until they're soft. Add in the butternut squash and all the spices. Cook for an additional 5 minutes and then pour in the coconut milk and vegetable broth. Bring it to a boil, and then cover the pot, reduce to a simmer for 20-25 minutes (until the butternut is tender).
  4. The coconut ginger cream: Chop the ginger rather finely and combine with the coconut cream or milk, cover and place in the refrigerator.
  5. When the butternut squash is tender, add in the chevre (crumbled goat cheese) and the roasted garlic paste. Give it a stir, remove the pan from the heat and let it cool slightly. Pour into a blender and blend until smooth and place the butternut soup back to the pot. Heat back up.
  6. To assemble, pour the soup into bowls, add ginger coconut cream, more chevre, chopped cilantro, pomegranate arils and pistachios or pumpkin seeds. And I love to serve this with naan breads. If you want a fuller soup, I suggest adding cooked chicken seasoned with salt and pepper.
Recipe Notes

Author: Stine Mari from Ginger with Spice

Adapted from Half Baked Harvest

Share this Recipe


4 thoughts on “Moroccan Butternut and Chevre Soup with Pomegranates and Ginger Coconut Cream”

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.