Moroccan Butternut Squash and Goat Cheese Soup w/Coconut Ginger Cream + Pistachios.
INGREDIENTS
•
1 head garlic, for roasting (or you may sub 2 cloves 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 (I used full fat, but lite will work too)
•
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
•
naan , for serving
•
1/2 cup cooled canned coconut milk
•
1-2 tablespoons fresh ginger
Comments & Reviews
Just A Pinch Sweepstakes