Spiced Butternut Squash Soup
Category Other
Ingredients
La Kama Spice Blend
1 teaspoon ground ginger
1 teaspoon ground turmeric
1 teaspoon ground white pepper
½ teaspoon ground cinnamon
½ teaspoon ground cubeb pepper (optional)
¼ teaspoon freshly grated nutmeg
Soup
1 medium onion, coarsely chopped
1 ½ tablespoons extra-virgin olive oil
1 teaspoon kosher salt, plus more to taste
2 pounds butternut, kabocha, or calabaza squash, peeled, seeded, and cut into 1 1/2-inch cubes
2 tablespoons tomato paste
4 cups water
½ cup crème fraîche or heavy cream
¼ pound aged goat cheese, shredded, divided
1 teaspoon harissa, plus more for serving
Freshly ground black pepper
Directions
All the components for the spice mix should be combined in a small bowl. Put in an airtight container after being put through a fine sieve.
Toss the onion with the olive oil and 1 teaspoon of salt in a big, heavy pot. For about 10 minutes, sauté the onion, covered, at a moderately low heat, stirring occasionally. Add the squash, stir, and cook for 20 minutes with the lid and a circle of parchment paper on top.
Bring the water, tomato paste, and 1 teaspoon of the spice mixture to a boil in a pot. For 20 minutes, reduce the heat and cook the squash until it is soft. Cool down.
Blend the soup in a blender in small batches, adding the crème fraîche, 3/4 of the cheese, and 1 teaspoon of harissa to the last one. Add salt and black pepper to the soup once it has all been returned to the pot.
Author: Harcourts SA
