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Moroccan Butternut Squash Soup with Ginger Cream

A comforting Moroccan-inspired soup made with roasted butternut squash, aromatic spices, and topped with creamy ginger flavor, perfect for cozy evenings.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: Mediterranean, Moroccan
Calories: 230
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 medium butternut squash, peeled and diced
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground turmeric
  • 4 cups vegetable or chicken broth
  • to taste salt and pepper
  • 1/2 cup coconut cream or heavy cream for serving
  • to taste Chopped fresh cilantro and a squeeze of lime (optional)

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Toss the diced butternut squash with olive oil, salt, and pepper. Spread it out on the baking sheet and roast for about 25-30 minutes until tender and slightly caramelized.
Cooking
  1. Heat a bit more olive oil in a large pot over medium heat. Sauté the chopped onion until translucent (about 5 minutes).
  2. Add in the minced garlic and grated ginger, cooking until fragrant.
  3. Stir in the ground cumin, cinnamon, and turmeric, cooking for another minute.
  4. Once the butternut squash is ready, add it to the pot with the broth. Bring to a gentle simmer and cook for about 10-15 minutes.
  5. Blend the soup using an immersion blender until smooth. Adjust the consistency with more broth if needed.
  6. Stir in the coconut cream or heavy cream and heat through. Taste and adjust seasoning as necessary.

Notes

Make it your own with different spices like smoked paprika or cayenne. This soup stores well in the fridge for up to four days or can be frozen for later use.