Moroccan Butternut Squash Soup

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I have been desperate to use Harissa. I am not sure if that one ingredient made this soup so delicious…. but it was the best butternut squash soup I have ever made or eaten. The recipe calls for an aged goat cheese but the author also suggested using Gouda if the other was unavailable. I used a goat milk Gouda cheese (perfect!); the cheese gave the soup an amazing flavor but was not overpowering. This recipe was adapted from Food and Wine, contributed by Paula Wolfert. We ate it with popovers and green salad. YUM!

For the La Kama Spice Blend: (use extra on roasted vegetables)

  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground white or freshly ground black pepper
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cubeb pepper (optional)
  • 1/8 teaspoon freshly grated nutmeg

For the Soup:

  • 1 medium onion, coarsely chopped
  • 1 1/2 tablespoons extra-virgin olive oil
  • Coarse salt
  • 2 pounds butternut, kabocha or calabaza squash—peeled, seeded and cut into 1 1/2-inch cubes
  • 2 tablespoons tomato paste
  • 4 cups water
  • 1/2 cup crème fraîche or heavy cream
  • 1/4 pound aged goat cheese, shredded (I used goat milk Gouda)
  • Harissa
  • Freshly ground black pepper
  1. Make the Spice Blend: In a small bowl, combine all of the ingredients. Store in an airtight container.
  2. In a large, heavy pot, toss the onion with the olive oil and 1 teaspoon of salt. Cover and cook over moderately low heat, stirring occasionally, until the onion is very soft, about 10 minutes. Stir in the squash, cover with a round of parchment paper and the lid and cook for 20 minutes.
  3. Add the tomato paste, 1 teaspoon of the spice blend and the water to the pot and bring to a boil. Reduce the heat and simmer until the squash is tender, 20 minutes. Let cool.
  4. Working in batches, puree the soup in a blender (I use an immersion blender in the pot.); add the crème fraîche, three-fourths of the cheese and 1 teaspoon of harissa to the last batch. Return all of the soup to the pot and season with salt and black pepper. Serve the soup, passing the remaining cheese and more harissa at the table.

One Year Ago:

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About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

12 responses to “Moroccan Butternut Squash Soup

  1. Ani

    I love moroccan spices, but have yet to try them in a soup!

  2. That looks wonderful! I’m not familiar with harissa, but now I’m curious. I just made Soupe à l’oignon, and am looking for other soup ideas to combat the unseasonably cold weather. I suppose it’s the winter equivalent of making lemonade. 🙂

  3. I love your choice of spices!

  4. jess

    Just made this soup for a dinner with my fellow Brownie moms. Will serve it with the asparagus and leek quiche from this blog and a salad. It is soooo good! I tasted it before my guests arrived, and didn’t really want to wait for them to eat more!!! My poor beleaguered friend the brook cook is being constantly badgered by me regarding the odd names of her dishes and her worldly tastes. When I belligerently called her this morning demanding to know what harissa was(couldn’t find it at Trader Joe’s), she calmly told me she had some and would bring it right over! I think it really makes the soup, and am glad she didn’t let me substitute. She is such a good friend, she didn’t even complain that I shooed her out of the house without offering her any soup for lunch!! Thank You Thank You Thank You!!!

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