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an overhead photo of a bowl of the squash and cauliflower soup with Moroccan spices, topped with goat cheese, pomegranate, olives, and parsley

Creamy Moroccan Cauliflower, Squash, and Goat Cheese Soup


  • Author: Allison
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • 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

Scale
  • 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
  • 1/4 teaspoon cinnamon
  • 1 teaspoon coriander
  • 1 teaspoon smoked paprika
  • 1/4 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 1/2 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

  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 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.

  • Category: Soup, Side Dish

Keywords: Moroccan squash, cauliflower, goat cheese soup recipe