Moroccan Butternut Squash Soup

Name: Moroccan Butternut Squash Soup
Prep time: 15 min
Cook time: 25 min
Total time: 60 min
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)

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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.

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.

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!

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.

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Enjoy!!