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Moroccan Butternut Squash Goat Cheese Soup Wcoconut Ginger Cream Pistachios
Ingredients
  • 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
  • ½ teaspoon cumin
  • ½ teaspoon cinnamon
  • ½ teaspoon cayenne pepper
  • ½ teaspoon fresh thyme, chopped (or ¼ 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
  • subheading: Coconut Ginger Cream:
  • ½ cup cooled canned coconut milk
  • 1 to 2 tablespoons fresh ginger
Steps
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