Butternut Squash Soup with Ras El Hanout, Pomegranate and Spiced Pumpkin Seeds

Ras el hanout gives your favorite fall soup a subtly spicy twist.

Moroccan Butternut Squash Soup with Spiced Pumpkin Seeds & Pomegranate #whole30 #paleo #vegan

Moroccan-Inspired Butternut Squash Soup with Spiced Pumpkin Seeds & Pomegranate Arils

Soup season: it’s on. This was adapted from a recipe by Half Baked Harvest. Her delicious version includes goat cheese (definitely give that variation a try sometime if you do dairy), a different spice blend, and is topped with pistachios. I thought I’d give it a vegan/nondairy whirl, and experiment with other flavor notes.  The ras el hanout works SO beautifully with winter squash – if you don’t happen to make this particular recipe, do try it on squash in another dish. 

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Butternut Squash Soup with Pomegranate and Pumpkin Seeds
Prep time
Cook time
Total time
Ras el hanout gives the classic fall favorite - butternut squash soup - a subtly spicy twist, topped with pomegranate, spiced pumpkin seeds, and a dollop of coconut yogurt with ginger.
Recipe type: Soup
Serves: 6 servings
  • 1 head garlic, plus olive oil for drizzling
  • 1 cup raw pumpkin seeds
  • 1 teaspoon olive oil
  • ½ teaspoon smoked paprika
  • ½ teaspoon cumin
  • ¼ teaspoon salt
  • 2 tablespoons coconut oil
  • 1 medium onion, diced
  • 1 red bell pepper, diced
  • 1 butternut squash, approx 2 lbs (about 6 cups cubed)
  • 2 teaspoons ras el hanout
  • 2 teaspoons salt
  • ½ teaspoon fresh black pepper
  • 4 cups vegetable broth
  • 1 cup coconut milk yogurt (plain)
  • 1 inch fresh ginger, finely grated
  • juice of ½ lemon
  • ½ cup pomegranate arils
  1. Preheat oven to 350. Lop the very top off your head of garlic, remove excess paper, drizzle with a touch of olive oil, and wrap in foil. Toss the pumpkin seeds with oil, then add smoked paprika, cumin and salt. Spread in a single layer on baking sheet.
  2. Bake both together for 20 mins. Remove baking sheet with seeds and set aside to cool. Crank up the oven heat to 425 and continue roasting garlic for another 2 minutes, until insides are totally soft.
  3. While this is going on, you're prepping your veggies, of course! When that's sorted, heat coconut oil over medium-high in a large soup pot. Add the onions and red peppers together and saute until softening, about 5-6 minutes. Add the cubed squash, ras el hanout, salt and pepper, and saute together for about another 5 minutes, then add the vegetable broth. Bring to a boil, then turn down to a simmer and cook for 30 minutes.
  4. Here, you can use your immersion blender right in the pot, or add in batches to another high speed blender. Either way, blend to desired smoothness.
  5. In a small dish, whisk together the grated ginger and coconut yogurt. Reserve about ⅓ cup of it for topping each bowl, then stir the rest right into the soup. Mix in lemon juice, then taste and adjust for seasoning.
  6. Ladle your soup into bowls, and top each with a dollop of the coconut ginger yogurt and a sprinkling of spiced pumpkin seeds (you'll likely have some leftover to nosh) and pomegranate arils.

Moroccan Butternut Squash Soup with Pomegranate and Spiced Pumpkin Seeds #whole30 #paleo #vegan

Moroccan Butternut Squash Soup with Pomegranate and Spiced Pumpkin Seeds


— posted by Anne


  1. Craig says

    Was thinking about making butternut squash soup and spicing it with Ras el Hanout. Just for kicks, I checked the Internet to see if it had been done… which led me here. Don’t have the coconut yogurt, so I will save this for another day. It looks excellent, though!

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