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!
- 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
- 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.
- Add the squash, cover with a sheet of parchment paper and a lid, and steam for 20 minutes.
- 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.
- 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.
- 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