Butternut Squash Soup Moroccan Recipe - (5/5)

Ingredients

• 1 head garlic, for roasting (or you may sub 2 cloves garlic, not roasted)
• 2 tablespoons coconut oil
• 1 red bell pepper, chopped
• 4 cups butternut squash, peeled + cubed
• 1 teaspoon spicy curry powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon cinnamon
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon fresh thyme, chopped (or 1/4 teaspoon dried)
• 1 (14 ounce) can coconut milk (I used full fat, but lite will work too)
• 2 cups veggie broth
• salt and pepper, to taste
• 4 ounces goat cheese, softened + more for topping
• roughly chopped cilantro + pistachios, for topping
• arils from one pomegranate, for topping
• naan, for serving
• Coconut Ginger Cream
• 1/2 cup cooled canned coconut milk
• 1-2 tablespoons fresh ginger