Moroccan Butternut Squash and Goat Cheese Soup w/Coconut Ginger Cream + Pistachios.
Hi, hi.
It’s soup Monday and I personally couldn’t be happier about it. For the soup… and for Monday. For a Monday? Wait what?
See, some weeks I really dread Monday and some weeks I really cannot wait for Monday to come. It just depends on what’s going on that week and whether or not the weekend was a fun… or a dud. This weekend was kind of dud and has left me craving the predictability of the weekly routine. I am a freak and love routines. Weirdo, yes for sure.
But that’s not why I am excited for today.
Is the suspense killing you?
Ahh, probably not, but I’ll just tell you anyway and stop being totally annoying.
I am excited because the framers start today!! If you know anything about building than you know this is a dang good thing. This is the week that the barn is going to get walls filled in, stairs (to my bedroom!), window frames cut out (for the photos…of course) and doors framed in. It’s all good stuff, and stuff that means the barn is finally starting to look more like a livable home. Or at least it will by the end of the week and then even more so when the windows show up on the sixth of November. Just in time, hopefully before the snow hits full force.
And that is why I am excited for today. Well, that and this soup of course. Yea, definitely this soup too.
I have been dying to tell you guys about this soup. Originally, I wanted to wait till November to tell you all about it, but then I just couldn’t wait anymore. And hey, November is only four days away anyway (geez!). I was thinking soup for Thanksgiving, and I’m still thinking that, but I’m also thinking that you can make this soup now AND for Thanksgiving. More soup is always better. Especially when things like butternut squash and goat cheese are involved.
I mean, can you say delicious or what?
Ok, so I am crazy about the soup. The flavors, the creaminess, the color, the textures, everything – they’re all my favorites. And this soup is so simple.
Simple in the sense that it’s easy to cook and there is a good chance you have all the ingredients on hand, in your very own kitchen, right now. Everyday spices, butternut squash, a little coconut milk, veggie broth and some goat cheese. It’s honestly as simple as that. There is also some roasted garlic, because roasted garlic is delicious and without a doubt my favorite way to consume garlic .
The combo of Moroccan spiced butternut squash and goat cheese are out of this world. I think I could eat this combo daily.
Oh wait, I kind of have been. You see, I have been on an Indian/middle eastern food kick lately. I thinks it’s because so many fall spices are used in Indian cooking. PLUS, it gives you an excuse to top everything with pomegranates, goat cheese pistachios and/or cashews. Which if you didn’t already know are few of my favorite foods right now.
And I just have to put this out there, this soup would be a great Thanksgiving starter. It’s quick and easy to make and uses minimal, and HEALTHY, ingredients. I mean, look at those colors it doesn’t get much more festive… or pretty! Sometimes delicious food can be ugly and that’s kind of the worst, at least photography wise, but I love when food turns out to be delicious and pretty!
Ok, ok, ok so what are you going to do today?
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Moroccan Butternut Squash and Goat Cheese Soup w/Coconut Ginger Cream + Pistachios.
By halfbakedharvest
Course: Soup
Cuisine: Moroccan
Keyword: goats cheese
The soup has it all. The creaminess, the color, the textures, everything - they're all my favorites. And this soup is so simple.
Ingredients
- 1 cloves head garlic for roasting (or you may sub 2 garlic, not roasted)
- 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
- 4 ounces goat cheese softened + more for topping
- roughly chopped cilantro + pistachios for topping
- arils from one pomegranate for topping
Coconut Ginger Cream
- 1/2 cup canned coconut milk
- 1-2 tablespoons fresh ginger
Instructions
-
Preheat the oven to 400 degrees F.
-
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.
-
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.
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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.
-
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.
-
To serve, ladle the soup into bowl. Drizzle the coconut ginger cream over the soup and swirl with a spoon. Garnish with chopped cilantro, chopped pistachios and crumbled goat cheese. Sprinkle with pomegranate arils. Serve aside a hot piece of naan .
Let’s all agree to make some Moroccan Butternut Squash and Goat Cheese Soup!!
Soup-filled Mondays are my favourite way to begin the week. This flavour is outrageously awesome. Love!
Presentation is beyond beautiful. Soup being beautiful. Yup. Love the pomegranate on top.
Thank you!
Thanks Katrina!
This looks positively delicious! Love the idea of adding ginger coconut cream. So creative 🙂 Dinner tonight sorted! Thanks!
Thanks Casey! Hope you love this soup!
This soup looks delicious…love the colors and textures…I could eat soup everyday it just makes you feel good when you eat it. Gorgeous photos as always.
Thanks Lisa! I could do soup daily too! 🙂
I can totally agree to that! This soup looks downright AMAZING! Holy moly. It not only looks delicious but it’s a work of art too.
Love this!
xx, Hailey
http://www.pendeltonplace.com
THANKS!! Hope you had a great Monday, Hailey!
1.This soup is everything I want in a soup. Butternut squash is my fav and so is goat cheese AND so is pistachios. Utter soup-y perfection.
2. Yay for the barn! So pumped for you! Pinned!
Thank you so much, Taylor! Hope you had great start to your week! 🙂
First off, the styling on these is spot on! Second, this sounds incredible! I am so glad that you used coconut cream in the soup as that has been my creamer of choice this fall, as well! Yum, yum, YUM!
THANKS! I love coconut cream, I use it all the time!
Looks so comforting for a cool Monday Tieghan!
Thanks Kathy!
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Gorgeous! The ginger cream sounds amazing!
Thanks so much, Anna!
Hi – I love, love, love your recipes. Your chocolate chip oatmeal cookies are my favorite. But I must say, that sometimes you forget ingredients in your recipe ingredient list. For example, ginger isn’t listed in your ingredients list, which also leaves the question should I use fresh ginger or ground ginger? And how much? Like I said, I love your recipes, they are always unique and fun. But they can be hard to make when something important is left out of the instructions.
Hey Maggie,
I am really sorry about the ginger + cream. It got deleted in the original recipe by mistake, then I added it back in and then posted the recipe…and apparently it was still not the right version of my recipe. I am really sorry for the trouble and PLEASE call me out right away when you see a missing ingredient. Unfortunately, this just happens. I fixed todays recipe this morning, but you need 1/2 cup canned cold coconut milk and 1-2 tablespoons fresh ginger.
Thanks for the kind words and I hope you love the soup!
Hi there. I also noticed an omission from the ingredients list. In the step where you add all the spices, you list cumin but it’s not listed in the ingredients. Is it in there? And if so, how much? Thanks! Look forward to trying this soup.
Hey Jess! So sorry about that and thank you for letting me know. There is supposed to be 1/2 teaspoon cumin added with the spices. Hope you love the soup!
I, too, am confused on the ginger cream – how much coconut milk and fresh or ground ginger?
Hey Laura,
I fixed the recipe, so sorry about that. It’s 1/2 cup canned cold coconut milk and 1-2 tablespoons fresh ginger.
Hope you love the soup!
Can it be soup Monday every Monday? Love the goat cheese in this…I die for it! 🙂
I would love that! especially on such cold Monday’s like today! 🙂
Thanks!
Have we talked about how I want to put pomegranate on everything? Needless to say, I’m making this.
ME TOO! I am addicted! 🙂
Thanks Brian!
That’s so gorgeous!! Girl, you are so talented.
Thank you! Hope you had a great start to your week, Jackie! 🙂
This is so beautifully styled and so delicious looking! It’s basically all of the elements of fall food in one bowl…yum
Thank you so much! Hope you had a great Monday!
I love everything about this soup – the flavors, toppers, and styling is all perfection! 🙂
Well Thank you! 🙂
I’m glad you wound up making Butternut Squash Soup– isn’t it the best?! I loved the one I did with the Thai curry, but your moroccan and goat cheese version definitely has my interest peaked! I’ll have to give that a go in my next batch, for sure. Also, beautiful pictures as always!
It is so the best! 🙂
Thanks so much, Morgan! Oh and thai curry in soup is the best. I did a butternut soup last year with it. I bet your version is awesome!
Oh, this looks so good! And comforting – perfect for Fall 🙂
Thanks so much, Nicola!
Tieghan, this is the prettiest soup, well, ever! And those bowls…
Yay, I’m so excited for the barn. 🙂 Have a wonderful week!
Thank you so much, Todd!! Hope you have a great Halloweeny week! 🙂
BEAUTIFUL photos, Tieghan! The soup looks good, too. Mmm. Wish I had a bowl right now!
Thanks Julie! Hope you have a great week! 🙂
This soup looks so gorgeous (and crazy delicious)! I love the bright colors and fun textures!
You are a food photo genius, girl!
Thanks so much, Rachael! You are the sweetest!
I am convinced our tastebuds are twins, for I am mad I didn’t think of it yet…. when you did and I know I am gonna LOVE it!
Haha! Thank you so much, Sophia! Hope you had a great start to the week!
This looks divine! Also, I’m crushing on those bowls… big time.
Thanks Alison! 🙂
You did a great job with food styling for this soup! It looks amazing!
Thank you!
This is absolute perfection in every single way.
Thanks Kylie! Hope you had a great start to your week!
This looks spectacular – so many good things in those bowls. Yum!
Thank you so much, Alanna!
Tieghan! Your photos are so vibrant and lively – this soup is jumping off the page and I wish I could spoon it into my face right no. Adding this to the meal plan! Congrats on the framing!!
Thank you so much, Sarah!
You always have the most gorgeous flavor combinations. LOVE this soup!
Thanks Brenda!
This soup looks so good – and the colors are beautiful in the presentation!
Thank you so much, Jen!
Oo I can’t wait to try this! My friends just brought me some authentic morocco spice so maybe I’ll try it in the soup!
Jealous! That sounds awesome!! 🙂
Hope you love this and thank you!
I would just like to point out that this beautiful looking soup is vegan if you leave out the goat cheese…. Although why anyone would ever want to leave out goat cheese is beyond me. Making this for dinner tonight!
Haha! Could not agree more! 🙂
Thanks Heather and I hope you love the soup!
Want to try this recipe, anyone else tried replicating it? Any tips?
Looks SO Good! Can it be made ahead to a point?
Thank you and yes, it can. Just make the soup and then chill until ready to serve. Warm the soup on the stove and top as directed. Hope you love this and thanks for the kind words!
Hi Teighan! I made this for my boyfriend and I and wow, we both LOVE it! My boyfriend even said that it’s better than the one’s he’s had in restaurants!
Thank you! So excited you guys loved this! 🙂 Have a great week!
I made this yesterday and it was amazing. Couldn’t be tastier!
i found this recipe on pinterest. yes. it looks amazing. but mine was runny and the toppings went to the bottom. maybe you used more butternut squash? also, mine came out WAY too spicy hot. almost inedible; and we like spicy!! hummm…
Hey Lela, I am not sure why your what a little runny and hot. Did you follow the recipe? Sorry for the troubles!
How much roasted garlic should I put in the soup?
1 small head of roasted garlic. Hope you love the soup!
This was so flavorful and amazing!!! I added just a little cornstarch/water mixture at the end to thicken it up but otherwise followed the recipe to a T and wouldn’t change a thing! Thanks for another great recipe Tieghan!
So happy you love this soup, it is one of my favorites! Thank you!
Had this soup at my kids home and loved it. How many does this recipe serve? Having company Tues. night and want to make it. One question. Do you cook the ginger in the cream? Not sure what to do the two ingredients!
Hey Dana!
So happy you love the soup. It serves about 4 and no, you do not cook the ginger. Just mix it in with the cream.
Hope this is a hit!
Grated? Sliced? chopped?
Made this on the weekend, by far THE BEST butternut squash soup I have ever had. This recipe is perfect!
THANK YOU! So happy you loved it!
The best soup in the world ever! with a few mods….feta type cheese because i cannot stand anything goaty, yuk.
1 tsp Ras el hanout to spice mix
after blending i add 1 tin of chickpeas, more of a meal now.
this soup has become a weekly staple in our house we love it.
Hi! This looks a amazing and I am making it today for my lovely daughter who has become a vegetarian. Regarding the coconut cream – do you chop/slice/grate the fresh ginger? Thanks!
I like to grate the ginger. I find it works best! 🙂
Thank you! I made this last night and it was amazing – I will most definitely be making it again. Thanks so much!
So happy it was a hit, thanks!
Made this for my wife tonight. Incredible depth of flavor. Really a top notch soup I’d expect at an upscale restaurant. Well done.
Really happy you loved the soup!! Thanks Eric!
I am eating this soup as I write this and am amazed at all the flavors! The pomegranate seeds make it but so does the ginger cream. It is an easy soup to make, looks lovely and taste delicious!
I can’t find pomegranates this time of year. The frozen ones always look mushy, as do the fresh arils in the produce section. Would you substitute something else for the pomegranates or just skip them altogether?
Hi!! You could skip them or add sliced apples or dried chopped apricots. Let me know if you have other questions. Thanks!!
Hi I am doing this for a dinner party for 12 so will double recipe Hopefully enough Just wondering what is spicy curry powder is that different to normal curry powder???
Hey Sarah!! Spicy curry powder is pretty much just what is sounds. it is curry powders slightly spicier brother. If you don’t like heat, just use regular curry powder. if you do like heat you can still use regular curry powder, but add an extra pinch of cayenne. Let me know if you have any questions. Hope the soup is a hit! Thanks!
Do you have a recommended brand/line of spicy curry powder? There are just so many. I presume this is Indian curry vs. Thai?
I like to use Simply Organic or McCormick curry powder. I love the spicy varieties, but regular is great too. Let me know if you have questions. Hope you love this recipe! 🙂
Thanks for replying one more quick question can I make this a few days before the dinner party Cheers
Also is veggie broth the same as vegetable stock? Thanks
Hey Sarah! Yes, you can make the soup in advance and yes, you can also use veggie stock in place of the broth. Let me know if you have other questions. Thanks!
I just made this soup and OMG it is fantastic. My house smelled amazing while I was making it and I thought that there was no way it could taste as good as it smelled. But it DOES!! This will be regular in my home. Thanks for sharing!
I think my favorite part could be the smells!! So happy you loved it!! Thanks Christine!!
I benefit from perusing your website. Many thanks!
Cool! I am so happy you like my blog, thanks!
My husband and I loved the soup!
Yay! Thank you Lisa!!
I really want to try this recipe! Looks so delicious and I have all the ingredients, but I am vegan. Would it still taste good without the goat cheese??
Hi, Nicole!! Yes!! It would be delish! Thanks!
Made this for a party and it was delicious. My son has an aversion to goat cheese so I mixed in cream cheese and it was wonderful (I liked the goat cheese version as well). Thanks!
Thats an awesome substitution! So happy you guys liked it, thanks!!
We made this for a Christmas appetizer. So good, so creative. Everyone commented about how the pomegranate arils were a nice, unexpected touch. Thank you!
Couldn’t be happier that everyone liked it! Thanks so much!
The Moroccan butternut squash soup is fabulous. Everyone loved it. I am making it again tomorrow to take to a friend for dinner. Served with homemade naan bread it is paired perfectly.
Awesome! I am so glad to hear that this went perfect for you! Thank you!
Recently discovered your blog and I’ve been making many of your recipes, all of which were a huge success! Last night I made this soup for friends, it was enough for a starter for 5 but next time I’m making twice as much because oh-my, best pumpkin soup I’ve ever tasted, let alone made. It beats my mother’s, which says something. Definitely passing this recipe on to her haha! Thanks for your great recipes, even though I gotta convert everything into metric measures they really make me enjoy cooking!
So happy you found my blog!! AH! I love this soup, couldn’t be happier you liked it!
Thank you so much! Hope to hear more from you Raizel.
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I am confused. For the soup portion of the recipe you have listed:
1 ounce can coconut milk (I used full fat but lite will work too), 14
why is there a 14 at the end. is this supposed to be 14 ounce can of coconut millk?
Made this for dinner tonight, husband and I loved it! (We had it with garlic naan from Trader Joe’s – super good). I want to let you know that every single recipe I’ve made from your blog is amazing, without exception. Thank you for all the deliciousness!
Wow, thank you so much Emily, I couldn’t be happier to hear you guys are liking everything (:
P.S.- wondering what your favorite healthy recipes are? Trying the low carb thing again soon. This soup a good one for the rotation.
Hi Emily! Right now I am really loving all the below recipes!
https://dev.halfbakedharvest.com/singapore-sweet-potato-noodles/
https://dev.halfbakedharvest.com/vietnamese-meatball-and-sweet-potato-noodle-bowl/
https://dev.halfbakedharvest.com/greek-goddess-chicken-lettuce-wraps/
https://dev.halfbakedharvest.com/glowing-citrus-avocado-quinoa-blackened-salmon-salad/
https://dev.halfbakedharvest.com/crockpot-moroccan-lentil-and-chickpea-soup/
https://dev.halfbakedharvest.com/spaghetti-squash-aglio-e-olio-with-rainbow-chard/
Hi. A bit confused by the “1 ounce can coconut milk (I used full fat but lite will work too), 14” part. Is that 1 – 14 oz can + additional for the creama? Thanks
Hi Cori! So sorry for the confusion, yes you will need 1 (14 ounce) can coconut milk + additional for the cream. Let me know if you have other questions. Hope you love this!
How many servings does this recipe make? Will it serve 8 or do I need to double it.
It serves about 4, so I would double the soup recipe. Let me know if you have questions. Hope you love the soup! 🙂
Hi, in preperation for the soup I went to buy a butternut, but they were sold out. So I took sweet potato and roasted it along with the garlic in the oven. (just 30 min). It came out soooo good! Great recipe.
My children do not like goatcheese, but they didn’t notice 🙂
Thank you very much!
That is so amazing! I am so glad you and your kids loved this dish Jennifer! Thank you!
I just wanted to tell you that I absolutely love this soup! The presentation is so pretty as well. I’ve been making this soup often at Fall time, and I posted a blog post about it now, if you want to check it out. 🙂 You inspired me to start food blogging.
Wow that is amazing to hear that I have inspired you to start food blogging! Thank you and your blog looks great! ?
This soup is so good it’s sinful! We didn’t even use the garnishes, we just ate the whole pot of soup…the two of us. Thank you so very much for this fantastic recipe that we will be making again and again. I’m sorry there are only 5 stars.A
Thank you Jinnie! I am so happy you loved this!
A member of our Gourmet group (we’ve been meeting for over 35 years) made this last night. “Amazing.” “10 out 10.” “The best soup I’ve ever had!” These were the comments from the other members! Can’t wait to make it myself! It would make an amazing start to Christmas dinner.
I am so happy to hear this! Thank you Linda!
The soup was absolutely delicious! Probably the best pumpkin soup I’ve ever had! The combination of spices is simply mind-exploding, I loved it! I added a carrot to the recipe, which added some little extra flavor 😉
Thank you for this, I have to cook it some time for my family and friends, I’m sure they’ll be as excited about it as I was.
I am really glad you liked this soup Bianca and I hope your family enjoys it as well! Thank you!
Can I use an immersion blender instead of a blender or food processor?
Yes, that will be great! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
I have made this soup at least 5 times since having it at a Moroccan themed party. It is THE BEST. I generally leave out the toppings and find it to be just great on its own, no cilantro or arils, no cream on top. I have given out the recipe countless times and have taken to making up little packets of the spices for people, since not everyone keeps smoked paprika around. The smoked paprika is KEY, you cannot sub in regular paprika, and you shouldn’t try to skip the roasted garlic.
Thank you for this soup, it’s a keeper.
Thank you so so much Alice! I am really glad you like this soup!
Great recipe! Thank you.❤❤❤
Thank you!
Made this soup for my first meeting with the San Diego Cookbook Bookclub and won the taste test! It is truly delicious! Have been a fan of yours ever since!
Thank you!
Thank you! I am so glad you loved this Dianne!
This soup is incredible. Make it with home made Naan and for dessert, a cardamon rice pudding. Incredible!
I am so glad you loved this Claudia! Thank you!
Another winner! This recipe is sooo good. I didn’t make the ginger cream, but the soup itself tasted absolutely decadent and pomegranate seeds and pistachios were the perfect topping!
I am so glad you loved this Jamie! Thank you so much!
Amazing recipe (as always)! Love it! It was a hit at our house tonight!!!! The ginger coconut cream looked so pretty in the bowls.
Hi Becca! You are so sweet! I am so glad you loved this recipe and have been enjoying others of mine! Thank you!
Made this last night and it is definitely restaurant worthy which means that it’s not only delicious, but will impress your dinner guests.
I am so glad this turned out so amazing for you, Denise! Thank you! xTieghan
Brilliant Soup! So many layers of flavour.
Thank you Catherine! xTieghan
Do you have any ideas for a good substitute for pomegranates while they’re out of season? I love the soup and want to make it tonight!
Hi there! You can either just omit the pomegranate or top the soup with chopped apples. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I just made this soup and it’s delicious. I mashed with a potato masher and enjoy that bisque consistency with the red pepper pieces like confetti in the yellowy squash. The spice lev is perfect- so flavorful, unlike many dishes where I end up increasing amounts.
So glad this turned out perfectly for you Fiana! Thank you so much! xTieghan
How much fresh garlic. Don’t have time to roast. Confused 2 full garlic heads or 2 garlic pieces?
Hey Molly, if you do not have time to roast the garlic, you should use 2 garlic cloves. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ??
This soup is amazing! My sister and I are making it for a Friendsgiving event that we are hosting.
Question- do you have a preference on using light or full fat coconut milk? I grabbed one of each not paying attention. I used full fat on the ginger cream, the milk was almost all cream with little liquid on the bottom of the can. I did mix it together but it was still thick. The ginger cream tasted good but seemsed to have a little bit of a heavy cream taste to it. Maybe I grabbed a can that had too much cream in it?? It should drizzle vs plopping in the soup right?
Hey Andie! I personally prefer using full fat coconut, but the cans can really vary from brand to brand and even then they are not always consistent. If you felt it was a little thick, I’d go with the light coconut milk. Either is really great!! Please let me know if you have any other questions. I am so glad you love this recipe! Thank you! xTieghan
Just made a triple batch of this soup to pop in the freezer and pull out for Christmas afternoon when the whole family is coming over. It will totally hit the spot after a big Christmas Eve Dinner the night before! Now for a killer make-ahead dessert…
Oh such a great idea! I hope you all love this Sarah! Thank you! xTieghan
Finally got around to making this soup and it does not disappoint! I used coconut cream for the soup as that’s what I had on hand, with regular coconut milk for the ginger cream. I also added half a can of pumpkin puree because I had some left over that I didn’t want to waste, as well as the remainder of the can of coconut milk. This might be why I had to add quite a bit more salt at the end. But the flavor and texture was divine! And I love any excuse to break out my immersion blender. I think the only thing I’d do differently would be to add more roasted garlic. This is super easy too, so will be in regular rotation during the cold CO months! Thank you!!
Yes! I am so glad you loved this recipe Theresa! Thank you! xTieghan
This was delicious!!! Didn’t have pistachios or pomegranate, so used pomegranate molasses and roasted almonds. So, so good. Thank you!
Thank you so much Kerryanna! xTieghan
I followed the recipe as stated, but used my whole 4 oz package of goat cheese in the soup, so I used feta for the garnish. The soup was delicious! Spicy, but not overly so, and lots of flavor. I will definitely be making this again.
I am so glad you enjoyed this Angela! Thank you for trying it! xTieghan
It sounds like you don’t put all of the coconut cream in the soup because you say to add ginger to the cold coconut milk but you don’t say how you split it
Hey Sherri, I am sorry, I don’t understand your question. Can you clarify?
Hi., I made this soup and it is amazing. I didn’t make the coconut and ginger topping because you didn’t say how much coconut milk to put in the soup and how much to save to the side for the topping. Can you please specify so the next time I make this I can have the topping too? Thank you
Hey Sherri! I would reserve about 1/2 cup coconut milk for topping. I will adjust the recipe. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Hi Katrina, I would love to make this soup and am doing keto. Just wondered if you had the whole nutritional breakdown of this beautiful soup. Thanks in advance and Happy Easter !!
Hi Lori! I do not have the nutritional breakdown! Sorry about that! I hope you love this! xTieghan
This looks fantastic! Do you have instant pot directions?
Hey Carly,
Thanks so much, so sorry I haven’t tested this recipe in the instant pot. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Looks amazing! About how big is a serving for this recipe?
Hey Coral! This will serve about 6 people. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Hi! This looks fantastic and I’m about to make it (can’t wait!). Beautiful pics, by the way; they totally drew me in. I just read through the instructions and am confused on one point. The recipe calls for one can of coconut (and the broth) to go into the pot of squash to boil, and an additional 1/2c coconut goes into the ginger cream? Is that right or did you mean to say set aside 1/2c from the can and the remainder gets boiled with the broth? Thanks for the clarification in advance!
Hey Jennifer,
So you are going to use a full can in the soup and then 1/2 can to make the cream. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Loved this!!! I’m not a fan of squash but loved everything else listed in this recipe so I gave it a whirl. So glad I did!!! I used roasted red peppers and chicken stock, but those were the only deviations. Truly perfect on this chilly night! Thanks!
Thank you so much Jennifer! I am so happy this turned out so well for you! xTieghan
I make A LOT of recipes off of Pinterest and I’m usually having to add things or make adjustments bc recipes I find are lacking flavor(and salt omg). This recipe is so delicious I didn’t have to change a thing!! I didn’t want to stop eating it!! Only one change… I didn’t have any vegetable broth so I had to use chicken and I don’t think it really made any difference. This was the most flavorful soup I’ve ever made.
Also I used an immersion blender and it worked great. The clean up was easy with this option also. MAKE THIS RECIPE! You won’t regret it
Hey Mary,
Awesome, I love to hear that the recipe was enjoyed and thanks so much for giving it a try! xTieghan