MOROCCAN BUTTERNUT SQUASH AND GOAT CHEESE SOUP WITH COCONUT GINGER CREAM + PISTACHIOS

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.

Ahh, presumably not, however I’ll simply advise you in any case and quit being absolutely annoying.I am energized on the grounds that the designers start today!! On the off chance that you know anything about working than you realize this is a darn beneficial thing. This is the week that the horse shelter will get dividers filled in, steps (to my room!), window outlines cut out (for the photographs… obviously) and entryways outlined in. It’s all acceptable stuff, and stuff that implies the horse shelter is at long last beginning to look more like a bearable home. Or if nothing else it will before the week’s over and afterward considerably more so when the windows appear on the 6th of November. In the nick of time, ideally before the snow hits full power.

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Alright, so I am wild about the soup. The flavors, the richness, the tone, the surfaces, everything – they’re every one of my top picks. What’s more, this soup is so simple.Simple as in it’s not difficult to cook and there is a decent possibility you have all the fixings available, in your own special kitchen, at the present time. Regular flavors, butternut squash, a little coconut milk, veggie stock and some goat cheddar. It’s sincerely pretty much as basic as that. There is likewise some simmered garlic, on the grounds that cooked garlic is heavenly and point of fact my number one approach to burn-through garlic .The combo of Moroccan spiced butternut squash and goat cheddar are amazing. I figure I could eat this combo day by day.

moroccan butternut squash and goat cheese soup w/coconut ginger cream + pistachios.

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
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COCONUT GINGER CREAM

  • 1/2 cup canned coconut milk
  • 1-2 tablespoons fresh ginger

INSTRUCTIONS

  1. Preheat the oven to 400 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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 .
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