MOROCCAN WINTER SQUASH SOUP WITH POMEGRANATES

Butternut squash is flavored with Moroccan spices to create this gluten-free soup. Pomegranate arils create a colorful contrast to the
bright orange soup.

By / Photography By Carole Topalian | August 27, 2017

Ingredients

  • 2 tablespoons coconut oil
  • 2 garlic cloves, peeled and finely chopped
  • 1 cup red bell pepper, seeded and cut into ¼-inch dice
  • 5 cups butternut squash, peeled and cut into ½-inch cubes
  • 1 tsp. sweet curry powder
  • 1 tsp. sweet smoked paprika
  • ½ tsp. cumin
  • ½ tsp. cinnamon
  • 1/8 tsp. cayenne pepper
  • 2 tbls. honey
  • 1 (14 ounce) can coconut milk
  • 3½ cups vegetable broth, plus more as needed
  • ½ tsp. salt
  • ¼ tsp. white pepper
Garnish
  • ¼ cup Greek yogurt
  • 2 tablespoons coconut milk
  • ¼ cup pomegranate arils

Instructions

Serves 6 to 8

Place coconut oil in a 3-quart pot. Heat on medium. Add the garlic and red peppers. Sauté for 2 minutes, stirring often. Add the cubed butternut squash, curry powder, smoked paprika, cumin, cinnamon, cayenne and honey. Cook for 2 minutes, stirring often.

Add the coconut milk and vegetable broth. Season with salt and white pepper. Add additional stock if squash is not covered. Bring to a boil, then reduce to a simmer. Simmer uncovered for 25 to 30 minutes; until squash is fork tender. Remove from heat. Puree soup directly in pot with immersion blender or in batches in a blender or food processor.

Combine remaining 2 tablespoons coconut milk and Greek yogurt in a small bowl. Ladle soup into bowls. Drizzle top of soup with the coconut yogurt mixture. Garnish with pomegranate arils.

MOROCCAN WINTER SQUASH SOUP WITH POMEGRANATES

Ingredients

  • 2 tablespoons coconut oil
  • 2 garlic cloves, peeled and finely chopped
  • 1 cup red bell pepper, seeded and cut into ¼-inch dice
  • 5 cups butternut squash, peeled and cut into ½-inch cubes
  • 1 tsp. sweet curry powder
  • 1 tsp. sweet smoked paprika
  • ½ tsp. cumin
  • ½ tsp. cinnamon
  • 1/8 tsp. cayenne pepper
  • 2 tbls. honey
  • 1 (14 ounce) can coconut milk
  • 3½ cups vegetable broth, plus more as needed
  • ½ tsp. salt
  • ¼ tsp. white pepper
Garnish
  • ¼ cup Greek yogurt
  • 2 tablespoons coconut milk
  • ¼ cup pomegranate arils
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