Moroccan Butternut Squash and Goat Cheese Soup with Coconut Ginger Cream and Pistachios


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

Coconut Ginger Cream

1/2 cup cooled canned coconut milk
1-2 tablespoons fresh ginger




Stay Fancy! ;)

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