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1
Soak the dried chili peppers in hot water for about 30 minute.
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2
Remove the stems and seeds from all the peppers and drop them in a food processor.
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3
Add the garlic and first amount of olive oil to the processor and blend.
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4
Add the ground corriander, caraway and cummin to the chili paste and blend again.
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5
Note, at my grocery store, I could only buy whole caraway seeds, so I emptied my pepper grinder at home and ground up the amount I needed for this recipe.
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6
Set the chili pepper paste aside in the refrigerator, and clean the food processor.
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7
This paste will save for about 8-10 days.
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8
In a small bowl, combine the ginger, tumeric, white pepper, cinnamon, and nutmeg.
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9
This is your spice blend, which makes more than you will need for this recipe, but any extra is excellent tossed with roasted vegetables.
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10
In a large pot, add the onion, the second amount of olive oil and about a teaspoon of salt to the pot.
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11
Cover and cook over moderately low heat, stirring occasionally until the onion is very soft, about 10 minutes.
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12
Stir in the squash and cover with a round of parchment paper and the lid and cook for 20 minutes.
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13
Add the tomato paste, 1 tsp of the spice blend and water to the pot and bring to a boil.
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14
Reduce the heat and simmer until squash is tender, about 20 minutes.
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15
Let cool.
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16
Working in batches, puree the soup in the food processor; in the last batch add the heavy cream, three-fourths the shredded cheese, and a teaspoon of the chili pepper paste.
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17
Return all the soup to the pot and season with salt and black pepper.
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18
Serve the soup, passing the remaining cheese and chili pepper paste on the table.
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19
This soup may be served at room temperature or warmed.
