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Butternut Squash and Tomato Soup

by Michael Variacion on March 01, 2016

A soup “to keep both body and soul warm,” Butternut Squash and Tomato Soup is a Moroccan recipe that will certainly become your comfort food once tried!

Serves 4


  • 1 yellow onion coarsely chopped
  • 1 teaspoon Coarse salt
  • 1 1/2 tablespoon Extra Virgin Olive Oil
  • 2 pounds butternut, kabocha, or kalabaza squash, halved, peeled, seeded, and cut into 1 1/2″ chunks (about 6 cups)
  • 2 tablespoon tomato paste
  • 1 teaspoon La Kama Spice
  • 1/2 cup heavy cream
  • 1/4 pound crumbled or shredded goat cheese
  • 1 teaspoon Harissa Spice
  • Salt and freshly ground pepper



  1. Toss the onion with 1 teaspoon coarse salt and the oil in your cazuela, cover and steam over medium-low heat until the onion is soft, about 10 minutes.
  2. Add the squash, cover with a sheet of parchment paper and a lid, and steam for 20 minutes.
  3. Add the tomato paste, spices and 4 cups hot water and bring to a boil, then cook at a simmer until the squash is tender, about 20 minutes. Remove from heat.
  4. Transfer soup in batches to a blender, and puree until smooth; add the cream, 3/4 of the cheese, and the harissa to the last batch of soup and puree until velvety.
  5. Return soup to cazuela and season with salt and pepper to taste. Ladle soup into warm bowls and top each portion with a light sprinkling of remaining cheese.


Click here to buy La Kama and Harissa Spice, and other herbs and spices


Source: Clay Coyote Blog