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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!

Check out the Instant Pot Recipes page for even more delicious pressure cooker recipes and tips.

Two bowls of  orange soup with feta cheese and chili sauce in the center.

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.

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.

What you will need

Ingredients needed to make Instant Pot Moroccan Butternut Squash Soup.
  • 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.

Be sure to check out the detailed printable recipe card below.

Looking down on two bowls of bright orange soup with crumbled feta and chili sauce in the center and a small bowl of feta cheese on the side.

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.

Chopped onion in a pressure cooker.

Add the butternut squash and stir to combine.

Butternut Squash chunks mixed with cooked, diced onion and tomato paste.

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.

Instant pot set 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.

Cooked butternut squash pieces and liquid in a pressure cooker.

Puree with an immersion blender until smooth.

Butternut Squash soup pureed with a stick blender inside a pressure cooker liner.

Add the heavy cream or coconut milk, three-quarters of the feta cheese, and the harissa. Puree until velvety smooth with the immersion blender.

Cream and crumbled feta added to the cooked butternut squash soup in a pressure cooker.

Season with sea salt and black pepper as needed. Ladle soup into bowls and sprinkle with remaining cheese and drizzle with additional harissa sauce.

A close-up image of butternut squash soup in a bowl with feta crumbles and chili sauce down the center.

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.

Chopped onions in a large pot .

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.

Butternut squash cubes, onion, tomato paste, vegetable stock, and spices in a large pot.

Bring to a boil, then reduce heat and simmer until the squash is tender, about 20 minutes.

Butternut squash cubes, tomato paste and vegetable stock simmering in a large pot.

Remove from heat and puree with an immersion blender until smooth. Or puree in a blender in small batches.

Butternut Squash Soup being pureed with an immersion blender in a large pot.

Add the cream, three-quarters of the crumbled cheese, and the harissa. Puree until velvety smooth.

Cream being added to the squash soup in the pot.

Season with salt and pepper. Ladle soup into bowls and sprinkle with remaining cheese.

FAQs

How do you store leftover soup?

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.

Can I use a regular blender?

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

You can see the rest of my favorite kitchen tools and gadgets here in my Amazon Affiliate Page. I earn a small commission when you purchase through my links, at no cost to you, so I can keep bringing you more delicious recipes!

Scorpio Meal

My best friend Michelle is a Scorpio, so I ran these Moroccan dishes by her for her approval.

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.

If you love this recipe, please rate it five stars and help me share on facebook and to help other readers in our community!

Enjoy!!

Looking down on two bowls of bright orange soup with crumbled feta and chili sauce in the center and a small bowl of feta cheese on the side.

Moroccan Butternut Squash Soup

This creamy Moroccan Butternut Squash Soup is easy to make and infused with traditional flavors. Prepare on the stove or in an Instant Pot.
5 from 1 vote
Print Rate
Course: Soup
Cuisine: Moroccan
Keyword: butternut, squash, recipe, soup, starter
Prep Time: 15 minutes
Cook Time: 25 minutes
Build & Release Pressure: 20 minutes
Total Time: 1 hour
Servings: 6 Servings
Calories: 235kcal
Author: Lisa Johnson

Equipment

  • Instant Pot

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
Mix spices together, and store in a sealed jar in a cool, dark place.
How do you store leftover soup?
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.
Can I use a regular blender?
Yes, soup can also be blended in a food processor or blender, just make sure to vent the top so it doesn’t explode.

Nutrition

Calories: 235kcal | Carbohydrates: 23g | Protein: 6g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 31mg | Sodium: 359mg | Potassium: 651mg | Fiber: 4g | Sugar: 6g | Vitamin A: 16774IU | Vitamin C: 35mg | Calcium: 123mg | Iron: 2mg

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15 Comments

  1. 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?

  2. 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}

  3. 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! 🙂

  4. 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

  5. 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!

  6. 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!

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