Moroccan Butternut Squash Soup Recipe

3.78 from 9 votes

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: 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!