Moroccan Spiced Squash and Carrot Soup

Warm your soul with this Moroccan Spiced Squash and Carrot Soup, a comforting blend of sweet butternut squash and earthy carrots infused with fragrant spices like cumin, coriander, cinnamon, and paprika. This velvety soup brings a hint of heat from fresh ginger and is balanced by the creaminess of coconut milk and a zesty pop of lemon juice. Packed with wholesome veggies and simple pantry staples, it’s the perfect recipe for a cozy dinner or an impressive starter. Ready in under an hour, this vibrant, plant-based soup is easy to prepare and makes a visually stunning dish with its golden hue, topped with fresh cilantro. Perfect for meal prep, weeknight dinners, or warming up a chilly day, this recipe delivers bold Moroccan flavors with minimal fuss. Serve it with crusty bread for a complete, satisfying meal!

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 medium butternut squash
• 4 large carrots
• 2 tablespoons olive oil
• 1 large onion
• 3 units garlic cloves
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon ground cinnamon
• 1 teaspoon paprika
• 1 tablespoon fresh ginger
• 4 cups vegetable stock
• 1 cup coconut milk
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh cilantro
• 1 tablespoon lemon juice

Directions

Step 1

Peel and cube the butternut squash into 1-inch pieces. Peel and slice the carrots into rounds.

Step 2

In a large pot, heat the olive oil over medium heat.

Step 3

Chop the onion finely and add it to the pot. Sauté for 5 minutes, stirring occasionally, until the onion is soft and translucent.

Step 4

Mince the garlic and grate the fresh ginger. Add them to the pot and sauté for another 1-2 minutes until fragrant.

Step 5

Add the ground cumin, coriander, cinnamon, and paprika to the pot. Stir well to coat the onions and garlic with the spices.

Step 6

Add the cubed butternut squash and sliced carrots to the pot. Stir to combine with the spiced onion mixture.

Step 7

Pour in the vegetable stock and bring the mixture to a boil. Reduce the heat to medium-low, cover, and simmer for 20-25 minutes or until the squash and carrots are tender.

Step 8

Remove the pot from heat. Use an immersion blender to puree the soup until smooth. Alternatively, blend the soup in batches using a countertop blender.

Step 9

Return the pot to low heat. Stir in the coconut milk, salt, and black pepper. Taste and adjust seasoning as needed.

Step 10

Stir in the lemon juice for a bright, fresh flavor. Remove from heat.

Step 11

Ladle the soup into bowls and garnish with freshly chopped cilantro before serving.

Nutrition Facts

Serving size	(3144.8g)

Amount per serving	% Daily Value*
Calories	1511.0

Total Fat 40.3g	0%
Saturated Fat 6.8g	0%
Polyunsaturated Fat 5.8g
Cholesterol 0mg	0%
Sodium 4909.6mg	0%
Total Carbohydrate 284.3g	0%
Dietary Fiber 70.4g	0%
Total Sugars 82.3g
Protein 36.8g	0%

Vitamin D 0IU	0%
Calcium 940.1mg	0%
Iron 17.9mg	0%
Potassium 7384.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 22.0%

Protein: 8.9%

Carbs: 69.0%