Moroccan Butternut Squash Soup
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This creamy Moroccan Butternut Squash Soup recipe is easy to make and infused with traditional flavors and amazing texture. Prepare on the stove or in an Instant Pot for a healthy and delicious soup that will warm you up on a chilly day!
Love butternut squash soup as much as I do? Check out these delicious Instant Pot Butternut Squash and Apple Soup and Instant Pot Curried Butternut Squash Soup recipes too.
Check out the Instant Pot Recipes page for even more delicious pressure cooker recipes and tips.
Recipe inspiration
This month for Cooking with Astrology, we are celebrating our Scorpio friends with a wonderful Moroccan meal that is inspired by Ryan Gosling and his Moroccan restaurant in Los Angeles named Tagine.
This recipe was originally prepared on the stove before Instant Pot existed! Using a pressure cooker shaved about 30 minutes off the cooking time, but I will leave the original instructions in the post as well.
Ingredients
- Yellow onion sautéed in olive oil
- Butternut Squash cut into cubes
- Tomato paste
- La Kama Moroccan spice mixture adds warmth with cinnamon, nutmeg, ground ginger, turmeric, and white pepper. See note in recipe card
- Vegetable stock or water
- Heavy cream or canned coconut milk* add to the creamy texture
- Harissa sauce or paste add even more traditional flavor and a some heat. There are mild and spicy versions available.
- Crumbled feta cheese is mixed into the soup and used as a garnish with additional harissa sauce.
Check out the printable recipe card below for the complete recipe and detailed instructions.
How to make Moroccan Butternut Squash Soup
Instant Pot instructions
Press the Sauté button on your pressure cooker. When the display reads HOT add the oil and swirl it around the bottom.
Add the chopped onions and cook for 3 minutes, until they start to soften.
Add the butternut squash and stir to combine.
Stir in the tomato paste, spices, and vegetable stock. Scrape the bottom with a wooden turner/spatula to remove any cooked on bits. Press Cancel.
Secure the lid, making sure the Sealing Knob is in the Sealing position, and press the Pressure Cook or Manual button. Use the + or – buttons to adjust the time to 8 minutes on High pressure.
When the pot beeps, allow the pressure to release naturally for 10 minutes. (Do not touch anything!) Carefully release any remaining pressure and remove the lid.
Puree with an immersion blender until smooth.
Add the heavy cream or coconut milk, three-quarters of the feta cheese, and the harissa. Puree until velvety smooth with the immersion blender.
Season with sea salt and black pepper as needed. Ladle soup into bowls and sprinkle with remaining cheese and drizzle with additional harissa sauce.
Stove Top instructions
In a large soup pot or Dutch oven, toss together onion, kosher salt, and olive oil. Cover and steam over medium-low heat until the onion is soft, about 10 minutes.
Add the squash, cover with a sheet of parchment paper and a lid, and steam for 20 minutes.
Next, add the tomato paste, spices, and vegetable stock.
Bring to a boil, then reduce heat and simmer until the squash is tender, about 20 minutes.
Remove from heat and puree with an immersion blender until smooth. Or puree in a blender in small batches.
Add the cream, three-quarters of the crumbled cheese, and the harissa. Puree until velvety smooth.
Season with salt and pepper. Ladle soup into bowls and sprinkle with remaining cheese.
FAQs
This soup can be stored in an airtight container in the refrigerator for up to 3 days, or stored in the freezer for up to 3 months.
To reheat: thaw in the refrigerator overnight, then reheat in the microwave or in a saucepan on top of the stove over low heat.
Yes, soup can also be blended in a food processor or blender, just make sure to vent the top so it doesn’t explode.
Tools used to create this recipe
affiliate/sponsored links
- 6 Quart Instant Pot or Dutch Oven
- Wood Turner
- Chefs Knife and Cutting Board to chop the squash and onion.
- Liquid Measuring Cup
- Measuring Spoons
- La Kama Spice Blend – see note in recipe card.
- Spicy Harissa Sauce or Mild Harissa Sauce
- Immersion / Stick Blender to easily puree your soup right in the pot.
- Ninja Blender
Scorpio Meal
My best friend Michelle is a Scorpio, so I ran these Moroccan dishes by her for her approval.
- Entree – Chicken Tagine with Olives & Lemons
- Dessert – Moroccan Orange Cake
- Breakfast – Avocado & Date Smoothie
Scorpio runs from October 23rd thru November 21st. The symbol of the Scorpio is a scorpion. Their ruling planet it Pluto. Is Pluto still a planet? Their element is Water, and the body part that is ruled, is the reproductive organs. So it’s all about getting Scorpio in the mood!
Scorpio is the solar opposite of Taurus (me), so half of our personalities are very similar…..that’s why we get along so well! The other half, is completely opposite! Scorpios do best when paired with a Virgo, Capricorn, Pisces, or Cancer. They should avoid relationships with Aries and Gemini.
Did you try this recipe? I’d love to see it!
Tag @cookingwithcurls on Instagram & Facebook and leave a ⭐️⭐⭐⭐⭐ review below!
Enjoy!!
Moroccan Butternut Squash Soup
Equipment
Ingredients
- 1.5 tablespoons olive oil
- 1 large yellow onion chopped
- 2 pounds butternut squash peeled, seeded, chopped into 1.5-inch chunks
- 2 tablespoons tomato paste
- 1 teaspoon La Kama Spice blend see below
- 1.5 cup vegetable stock use 4 cups for stove top version
- 0.5 cup heavy cream substitute canned, full fat coconut milk
- 4 ounces crumbled goat cheese
- 1 teaspoon harissa paste plus more for serving
- sea salt and black pepper to taste
Instructions
Instant Pot
- Press the Sauté button on your pressure cooker. When the display reads HOT add the oil and swirl it around the bottom.
- Add the chopped onions and cook for 3 minutes, until they start to soften. Add the butternut squash and stir to combine.
- Stir in the tomato paste, spices, and vegetable stock. Scrape the bottom with a wooden turner/spatula to remove any cooked on bits. Press Cancel.
- Secure the lid, making sure the Sealing Knob is in the Sealing position, and press the Pressure Cook or Manual button. Use the + or – buttons to adjust the time to 8 minutes on High pressure.
- When the pot beeps, allow the pressure to release naturally for 10 minutes. (Do not touch anything!) Carefully release any remaining pressure and remove the lid.
- Puree with an immersion blender until smooth. Add the heavy cream or coconut milk, three-quarters of the feta cheese, and the harissa. Puree until velvety smooth with the immersion blender.
- Season with sea salt and black pepper as needed. Ladle soup into bowls and sprinkle with remaining cheese and drizzle with additional harissa sauce.
Stove Top
- In a large Dutch oven, toss together onion, kosher salt, and olive oil. Cover and steam over medium-low heat until the onion is soft, about 10 minutes.
- Add the squash, cover with a sheet of parchment paper and a lid, and steam for 20 minutes.
- Next, add the tomato paste, spices, and water. Bring to a boil, then reduce heat ad simmer until the squash is tender, about 20 minutes.
- Remove from heat and puree with an immersion blender until smooth. Or puree in a blender in small batches.
- Add the cream, three-quarters of the crumbled cheese, and the harissa. Puree until velvety smooth.
- Season with salt and pepper. Ladle soup into bowls and sprinkle with remaining cheese.
Notes
- La Kama Spice Mixture
1 teaspoon ground ginger
1 teaspoon ground turmeric
1 teaspoon freshly ground white pepper
1 teaspoon ground cinnamon
.25 teaspoon ground nutmeg
To reheat: thaw in the refrigerator overnight, then reheat in the microwave or in a saucepan on top of the stove over low heat.
This soup sounds fantastic! I’m totally in love with Moroccan food but never make it at home because ingredients are hard to track down. But this soup is too good to resist 🙂 Putting it on my meal plan next week–and PS that orange cake is GORGEOUS! PPS: Ryan Gosling owns a Moroccan restaurant? Is there anything this man can’t do?
Nommmm!! This sounds so delicious. I love butternut squash soup and make it the same way – in my dutch oven and then I blend it. Chèvre is my one of my fave cheeses and sounds like a wonderful addition so I am totally trying that next time!! Pinning and sharing this now! xo
{PS: I also have that same bundt pan but I have a bundt pan problem. lol}
I made an African butternut squash soup once and it was delish, so I’ll be pinning this one, too!
I have to be honest, I read the whole post, but I’m still stuck on the fact about cheeses aged for more than 45 days being lactose free! Plus I just like goat cheese but dare not bring it into my house (hubby isn’t a fan!).
Thanks for sharing this and for being a part of the Daily Blog Boost! 🙂
I love spiced soups like this one, it sounds amazing! And the goat cheese topping is calling my name. I’d love to have this for dinner tomorrow, it’s been so cold here for the last few days! x
I love Moroccan cuisine. The soup sounds delicious.
I haven’t cooked with harissa, I know my brother loves it and buys it from his local Whole Foods (now available where I live but I am sure they ship). I was just at a specialized olive oil store and was looking at Harissa Olive Oil. Now I am thinking I should give it a try.
Cooking with astrology? How fun! I am off to see if there is a libra post:)
Maria
I adore butternut squash soup, and this version sounds different and exciting! I did not know that about dry ages cheese, and you have me cracking up in those Ryan Gosling photos!
Lisa, that soup looks amazing and what a great post! Being such an astrology buff myself, I just LOVE your cooking with astrology posts so much! The Ryan Gosling photos were definitely the icing on the cake. 😉 Pinning and buffering!
Great soup, Lisa! I think I have all ingredients on hand to make this! Pinning and sharing on social media today!
Hi Lisa, I love butternut squash soup! Your astrology series has been fun to follow…. pinned!
The soup sounds delicious! I love butternut squash soup, especially this time of year. Pinning! Thanks for sharing at Show Stopper Saturday!
Krista @ Joyful Healthy Eats
Lisa, I’m really enjoying your Cooking Astrology!! The Ryan Gosling pictures are pretty good too! This soup is gorgeous! Man that color! I would love to try this on my family! Thanks for sharing at Saturday Night Fever!
Thanks you for sharing you soup with us at Whimsy Wednesday! I wanted to let you know I featured you today!
Have a great day…Susan