Moroccan Butternut Squash and Goat Cheese Soup with Coconut Ginger Cream
Living in snowy, cold Ohio has done few things except further my love for soup on a chilly day. There are so many wonderful vegetarian and vegan soup recipes out there, and I love finding recipes on the blog Half Baked Harvest -- blogger Tieghan is so creative and puts together food combinations that I would have never dreamed of putting together in a recipe.
This soup recipe is thick and heavily spiced making it perfect for a weekend lunch or dinner now that the temperature has dropped. Serve with a salad and naan for a more filling dinner. On the day we made this soup we ate it twice in one day -- once for lunch and once for a quick dinner before friends came over.
Slightly adapted from Half Baked Harvest.
This soup recipe is thick and heavily spiced making it perfect for a weekend lunch or dinner now that the temperature has dropped. Serve with a salad and naan for a more filling dinner. On the day we made this soup we ate it twice in one day -- once for lunch and once for a quick dinner before friends came over.
Slightly adapted from Half Baked Harvest.
Ingredients:
-2 tablespoons olive oil
-1 red bell pepper, chopped
-4 cups butternut squash, peeled + cubed
-2 teaspoons red curry paste
-1 teaspoon smoked paprika
-1/2 teaspoon cumin
-1/2 teaspoon cinnamon
-1/2 teaspoon cayenne pepper
-2 teaspoons garlic
-1 (14 ounce) can coconut milk
-2 cups veggie broth
-2 cups veggie broth
-salt and pepper, to taste
-4 ounces goat cheese, softened + more for topping
-roughly chopped pistachios, for topping
-arils from one pomegranate, for topping
-naan, for serving
Coconut Ginger Cream
-1/2 cup cooled canned coconut milk
-1-2 tablespoons fresh ginger, minced
In a large soup pot heat the olive oil over medium heat. Once hot, add the red pepper and cook for 3-5 minutes or until soft. Next add the cubed butternut squash, red curry paste, smoked paprika, cumin, cinnamon, and cayenne. Cook for 3-5 minutes then pour in the coconut milk and veggie broth. Add the minced garlic at this time and season with salt and pepper. Bring the soup to boil, reduce the heat, cover and simmer for 20-25 minutes or until the butternut squash is fork tender.
While the soup is simmering, make the ginger cream that will be drizzled on top of the soup. Combine the cold coconut milk and 1 tablespoon ginger to a small bowl. Add more ginger to taste and set aside.
Once the butternut squash is fork tender, remove the pot from the stove and allow to cool slightly, then puree the soup using an immersion blender.
Serve drizzled with coconut ginger cream and topped with chopped pistachios, crumbled goat cheese, and pomegranate arils. Serve with a side of naan.
In a large soup pot heat the olive oil over medium heat. Once hot, add the red pepper and cook for 3-5 minutes or until soft. Next add the cubed butternut squash, red curry paste, smoked paprika, cumin, cinnamon, and cayenne. Cook for 3-5 minutes then pour in the coconut milk and veggie broth. Add the minced garlic at this time and season with salt and pepper. Bring the soup to boil, reduce the heat, cover and simmer for 20-25 minutes or until the butternut squash is fork tender.
While the soup is simmering, make the ginger cream that will be drizzled on top of the soup. Combine the cold coconut milk and 1 tablespoon ginger to a small bowl. Add more ginger to taste and set aside.
Once the butternut squash is fork tender, remove the pot from the stove and allow to cool slightly, then puree the soup using an immersion blender.
Serve drizzled with coconut ginger cream and topped with chopped pistachios, crumbled goat cheese, and pomegranate arils. Serve with a side of naan.
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