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…