Butternut Squash and Tomato Soup
from The Food of Morocco by Paula Wolfert, p. 189
Serves 4
Ingredients:
- 1 yellow onion, coarsely chopped
- Coarse salt
- 1 1/2 Tbsp extra virgin olive oil
- 2 lbs. butternut, kabocha, or calabaza squash, halved, peeled, seeded, nd cut into 1 1/2 inch chunks (about 6 cups).
- 2 Tbsp Tomato Magic or tomato paste
- 1 tsp La Kama Spice Mixture
- 1/2 c. heavy cream or creme fraiche
- 1/4 lb. shredded or crumbled aged goat cheese or goat gouda
- 1 tsp or more to taste harissa paste
- salt and freshy ground black pepper
Directions:
- Toss the onion with 1 tsp coarse salt and the oil in a medium casserole, preferable earthenware or enameled cast iron, 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 Magic or 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 the heat.
- Transfer the soup in batches to a blender, and puree until smooth; add the cream, 3/4 of the cheese, and the harissa to the last batach of soup and puree until velvety.
- Return the soup to the pot and season with salt and pepper to taste. Ladle the soup into warm bowls and top each portion with a light sprinkling of the remaining cheese.