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:

  1. 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.
  2. Add the squash, cover with a sheet of parchment paper and a lid, and steam for 20 minutes.
  3. 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.
  4. 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.
  5. 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.