Recipe: Morrocan Butternut Squash Soup
I’ve been in the mood for morrocan food. It’s the simplest explanation I have for making this recipe.
This is low calorie and can be edited to be vegan or vegetarian if that’s what you need. It can also be served hot or cold (note the cold soup is thicker). So without further ado: the recipe.
Moroccan Butternut Squash Soup
- 4 Cups Butternut Squash ((roughly 2 squash))
- 1 Clove Garlic
- 1/2 Tsp Cumin
- 1 Knob Fresh Ginger
- 14 Ounces Coconut Milk
- 4 Cups Chicken or Vegetable Broth
- Salt & Pepper (to taste)
- 2 Ounces Crumbled Goat Cheese
- 1 Cup Pomegranate Arils
Preheat the Oven to 425 degrees
Peel then slice the squash into 1 inch rounds, coat generously in olive oil then roast for a minimum 45 minutes.
Mix ginger, garlic, cumin, vegetable broth and coconut milk in a food processor or pan on the stove if using an imersion blender.
Add the squash and blend seasoning with salt and pepper
(Optional) Heat soup on the stove after blending , can be enjoyed hot or cold
Plating
Serve in deep bowls sprinkling goat cheese and pomegranate on top
