This Butternut Squash Cauliflower Soup features warming Moroccan spices in a silky-smooth blend of onion, garlic, ginger, butternut squash, cauliflower, and soft goat cheese. A drizzle of lemon and maple syrup are added at the end to really make the flavours pop.
Today I am here with a very delicious soup and healthy soup recipe. This is a butternut squash and cauliflower soup accented with Moroccan spices and soft goat cheese whisked in at the very end to make it extra rich and creamy.
I love garnishing bowls of this soup with pomegranate arils, olives, and additional goat cheese and serving it with bread and hummus.
If you love cozy soup recipes, check out this Ground Beef and Sweet Potato Taco Soup (packed with 38 grams of protein per serving) and this Cauliflower Turmeric Potato Soup.
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ingredients
To make this soup, you’ll need the following ingredients.
- Extra-virgin olive oil: For sautéing the onion, garlic, ginger, and spices.
- Onion, garlic, and ginger: To build a flavourful base.
- Spices: Cumin, cinnamon, coriander, smoked paprika, cayenne, turmeric, sea salt, and pepper
- Broth: Chicken or vegetable broth for flavour, depth, and richness.
- Lemon juice and zest: Mixed in at the end for complexity and acidity.
- Goat cheese: Makes the soup extra creamy.
- Maple syrup or honey: A small amount added at the end rounds out the flavours.
instructions
1. 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.
2. 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.
3. 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.
4. 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.
Substitutions and Variations
- Butternut Squash: Feel free to replace with sweet potato.
- Goat cheese: Not a fan of goat cheese? Serve each bowl with a swirl of Greek yogurt instead.
- Dairy-Free: Omit the goat cheese. Feel free to replace some of the broth with 1 can of coconut milk for extra richness.
What To Serve With This Soup
I recommend serving butternut squash cauliflower soup with sourdough bread and homemade sun-dried tomato hummus. That, or anything similar, would pair marvellously with it… as would this Chickpea, Brown rice, and Broccoli salad or this Roasted Beet and Broccoli Salad. For a super protein-rich side, pair this soup with Tuna Egg Sandwiches.
Equipment
Set yourself up for success with this soup recipe by making sure that you have the following kitchen tools ready:
- Cutting board
- Chef’s knife
- Measuring cups and spoons
- Soup pot
- Blender
Storage Tips
Store this soup in an airtight container in the refrigerator for up to four days. You can also freeze the soup for up to three months. However, omit the goat cheese if freezing and mix it in right before serving.
Frequently Asked Questions
Yes, butternut squash and cauliflower go very well together. Butternut squash has a sweet flavour, while cauliflower has a mild, slightly earthy taste. In this soup, the cauliflower’s earthy taste helps to balance out the sweetness of the squash.
Add cauliflower to soup right after sautéing the onion, garlic, and spices, before adding broth. Or add roasted cauliflower right at the end of cooking prior to puréeing.
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
more moroccan-spiced recipes
- Moroccan Chickpea Bowls with Herb Tahini Sauce
- Moroccan Meatball Bowls
- Sheet Pan Moroccan Chicken and Sweet Potato Fry Bowls
- Moroccan Lentil Carrot Salad (Vegan)
Last but not least, I hope that you love this 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 Butternut Squash Cauliflower Soup features warming Moroccan spices in a silky-smooth blend of onion, garlic, ginger, butternut 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
See the blog post for storage tips and ingredient substitutions.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup, Side Dish
Nutrition
- Serving Size:
- Calories: 181
- Sugar: 5 g
- Sodium: 481.8 mg
- Fat: 11.4 g
- Saturated Fat: 3.8 g
- Carbohydrates: 17.4 g
- Fiber: 2.9 g
- Protein: 5.4 g
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