This creamy Moroccan cauliflower, squash, and goat cheese soup features warming Moroccan spices in a silky-smooth blend of onion, garlic, ginger, squash, cauliflower, and soft goat cheese. A drizzle of lemon and maple syrup are added at the end to really make the flavours pop.
I’m finally getting around to sharing a new soup recipe with you guys today. I don’t know why, but a couple of categories that I tend to neglect are soups and snacks. I’m trying to do a better job of sharing a diverse selection of recipes with you each and every week, though!
So here we are with a very delicious soup and healthy soup recipe. This is a Moroccan-spiced soup with cauliflower, squash, and soft goat cheese whisked in at the very end to make it extra rich and creamy.
ingredients you’ll need
You’ll need extra-virgin olive oil, onion, garlic, ginger, cauliflower, butternut squash, cumin, cinnamon, coriander, smoked paprika, cayenne, turmeric, sea salt, pepper, vegetable broth, lemon zest and juice, goat cheese, and maple syrup or honey.
instructions
Start by warming the oil in a stock pot or Dutch oven over medium heat. Add the onion, garlic, and ginger. Cook, stirring occasionally, until lightly browned and fragrant, five minutes. Add the spices, salt, and pepper. Cook for two more minutes before adding the squash, cauliflower, and broth.
Bring to a boil over medium-high heat. Turn down heat to medium-low, loosely cover, and simmer until the squash and cauliflower are tender, about 20 minutes.
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Remove from the heat and let cool for a few minutes before pureeing. When ready to puree, ladle the soup into an upright blender and blend until smooth.
Return to the pot and whisk in the lemon juice, goat cheese, and maple syrup or honey. Warm to your liking and serve. I like to garnish bowls of soup with pomegranate arils, olives, and parsley.
what to serve with this soup
I served this Moroccan cauliflower, squash, and goat cheese soup with sourdough bread and homemade sun-dried tomato hummus and smoked Atlantic herring. That, or anything similar, would pair marvellously with it… as would this chickpea, brown rice, and broccoli salad.
more soup recipes to enjoy
- Curried Butternut Squash Red Lentil Soup with Apple and Ginger
- Healing Chickpea Noodle Soup
- Southwestern White Bean, Quinoa, and Sweet Potato Soup
Last but not least, I hope that you love this creamy Moroccan cauliflower, squash, and goat cheese soup. If you make it, let me know how you enjoyed it by leaving a comment and rating below the post. And if you post a photo to Instagram, be sure to tag it @upbeet.kitchen and #upbeetkitchen. I love seeing what you’ve made.
Enjoy!
Print
Creamy Moroccan Cauliflower, Squash, and Goat Cheese Soup
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This creamy Moroccan cauliflower, squash, and goat cheese soup features warming Moroccan spices in a silky-smooth blend of onion, garlic, ginger, squash, cauliflower, and soft goat cheese. A drizzle of lemon and maple syrup are added at the end to really make the flavours pop.
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 medium yellow onion, chopped
- 4 garlic cloves, minced
- 1 inch piece of fresh ginger, minced
- 2 teaspoons cumin
- ¼ teaspoon cinnamon
- 1 teaspoon coriander
- 1 teaspoon smoked paprika
- ¼ teaspoon cayenne
- 1 teaspoon turmeric
- 1 teaspoon sea salt
- Freshly ground black pepper, to taste
- 4 heaping cups cubed butternut squash
- 4 heaping cups cauliflower florets
- 6 cups vegetable broth, plus 1 more cup if desired to thin
- Zest of ½ a lemon
- 1 tablespoon lemon juice
- 4 oz soft goat cheese (chèvre), crumbled
- 1 tablespoon maple syrup or honey
Garnishes
- Olives
- Pomegranate arils
- Additional goat cheese
- Parsley
Instructions
- Start by warming the oil in a stock pot or Dutch oven over medium heat. Add the onion, garlic, and ginger. Cook, stirring occasionally, until lightly browned and fragrant, five minutes. Add the spices, salt, and pepper. Cook for two more minutes before adding the squash, cauliflower, and broth.
- Bring to a boil over medium-high heat. Turn down heat to medium-low, loosely cover, and simmer until the squash and cauliflower are tender, about 20 minutes.
- Remove from the heat and let cool for a few minutes before pureeing. When ready to puree, ladle the soup into an upright blender and blend until smooth.
- Return to the pot and whisk in the lemon zest and juice, goat cheese, and maple syrup or honey. If a thinner soup is desired, add 1 more cup of vegetable broth. Warm to your liking and serve. I like to garnish bowls of soup with pomegranate arils, olives, and parsley.
Notes
This creamy Moroccan cauliflower, squash, and goat cheese soup features warming Moroccan spices in a silky-smooth blend of onion, garlic, ginger, squash, cauliflower, and soft goat cheese. A drizzle of lemon and maple syrup are added at the end to really make the flavours pop.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup, Side Dish
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