Moroccan Butternut Squash Soup.jpg

Moroccan Butternut Squash Soup Recipe

The Moroccan Butternut Squash Soup is my take on an amazing soup my husband and I had at Chestnut Street Inn, a bed-and-breakfast in Sheffield, Illinois. The chef & owner, Monika Sudakov, trained in Morocco, also specializes in dietary restrictions. Her meals are out of this world! Dairy-free, gluten-free, corn-free, grain-free, vegetarian, vegan – whatever you need, this woman does it all and with local ingredients. The night we went, the soup was so amazing, I took time to let each spoonful sit on my tongue so I could try to decipher the flavors. I was determined to have this soup again if it meant I had to recreate it over and over to get it right. And while hers is infinitely better, my facsimile hits the spot!

3.78 from 9 votes
Moroccan Butternut Squash Soup.jpg
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Moroccan Butternut Squash Soup Recipe

This Moroccan Butternut Squash Soup hits the spot!
Prep Time15 mins
Cook Time1 hr 25 mins
Total Time1 hr 40 mins
Course: Soup
Cuisine: Middle Eastern
Servings: 8 Servings
Calories: 162kcal


  • 3 tablespoons coconut oil
  • 1 cup Vidalia onions chopped
  • 2 large celery stalks including leaves, chopped
  • 1 3-inch piece fresh ginger peeled and grated
  • 4 teaspoons ras el hanout
  • 1 teaspoon garam masala
  • 1 teaspoon ground turmeric
  • 1 teaspoon yellow curry powder
  • 1 teaspoon kosher or fine sea salt or more to taste
  • 8 cups butternut squash peeled and chopped or frozen chunks
  • 6 cups gluten-free chicken or vegetable stock or enough to just cover the squash
  • 4 large carrots peeled and chopped
  • canned coconut milk for garnish, optional


  • In a large pot, melt the coconut oil over medium heat. Add onion and celery, and cook until translucent. Add the ginger and spices, and stir to coat. Cook for 2-3 minutes on low, allowing the spices to mix with the coconut oil. Add the remaining ingredients, except the coconut milk, and bring to a boil for 15 minutes. Reduce heat and simmer for 1 hour.
  • When finished cooking, use an immersion blender (or in batches in a regular blender) to blend until smooth. For added flavor and plating pizzazz, drop a tablespoon of coconut milk in the center of each bowl of soup and stir slowly outward. This will complement the spice and look so pretty!


Nutrition Facts
Moroccan Butternut Squash Soup Recipe
Amount Per Serving
Calories 162 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 4g20%
Sodium 380mg16%
Potassium 811mg23%
Carbohydrates 24g8%
Fiber 4g16%
Sugar 6g7%
Protein 5g10%
Vitamin A 20040IU401%
Vitamin C 32.5mg39%
Calcium 108mg11%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Butternut Squash Dairy Free Gluten-Free Gluten-Free Recipes Magazine Moroccan Turmeric
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