Moroccan Butternut Squash Soup
1 yellow onion, chopped
pinch coarse salt
1 1/2 Tbsp extra virgin olive oil
2 lbs butternut, kabocha, or calabaza squash halved, peeled and seeded and cut into 1 1/2 inch chunks (about 6 cups)
2 Tbsp tomato paste
1 tsp La Kama Spice Mixture (1 tsp each of ground ginger, turmeric and white pepper, good pinch of grated nutmeg, 1/2 tsp each of cinnamon and optional cubeb pepper)
1/2 cup heavy cream or creme fraiche
1/2 lb crumbled chevre
1 tsp or more to taste Harissa paste (available at Herat Foods, Dino's Grocery Mart and Halal Meats and Specialty Foods)
salt and pepper, to taste
So many types of squash to choose from (Andrea Ratuski/CBC)
Cook onion in heavy bottomed pot or casserole dish (tajine) on medium low heat with the olive oil until the onions are soft, about 10 minutes.
Add the squash, cover with parchment paper and/lid and cook for 20 minutes.
Add tomato paste, spices and 4 cups of hot water and bring to a boil. Then simmer until the squash is tender, about 20+ minutes. Remove from heat.
Blend in batches or with an immersion blender until smooth. Add the cream and 3/4 or the cheese and the harissa at the end. Puree until velvety.
Bring up to heat and season with salt and pepper, to taste. Serve into warmed bowls and top each portion with a light sprinkling of the remaining cheese.