Moroccan Butternut Squash and Goat Cheese Soup w/Coconut Ginger Cream + Pistachios.

INGREDIENTS

1 clove

head garlic (for roasting (or you may sub 2 garlic, not roasted))

2 tbsp

coconut oil

red bell pepper (chopped)

4 cups

butternut squash (peeled + cubed)

1 tsp

spicy curry powder

1 tsp

smoked paprika

1/2 tsp

cumin

1/2 tsp

cinnamon

1/2 tsp

cayenne pepper

1/2 tsp

fresh thyme (chopped (or 1/4 teaspoon dried))

1 14 ounce can

coconut milk

2 cups

veggie broth

salt and pepper (to taste)

4 oz

goat cheese (softened + more for topping)

roughly chopped cilantro + pistachios (for topping)

arils from one pomegranate (for topping)

1/2 cup

canned coconut milk

1 tbsp

fresh ginger