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Spiced Butternut Squash Soup

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. 

 


12 Jul 2023
Author Harcourts SA
57 of 111
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