Spiced Butternut Squash Soup Recipe

Name: Spiced Butternut Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon ground ginger; 1 teaspoon ground turmeric; 1 teaspoon ground white pepper; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground cubeb pepper (optional); 1/4 teaspoon freshly grated nutmeg; 1 medium onion, coarsely chopped; 1 1/2 tablespoons extra-virgin olive oil; Coarse salt; 2 pounds butternut, kabocha or calabaza squashpeeled, seeded and cut into 1 1/2-inch cubes; 2 tablespoons tomato paste; 4 cups water; 1/2 cup creme fraiche or heavy cream; 1/4 pound aged goat cheese, shredded; Harissa; Freshly ground black pepper

Servings: persons

1 teaspoon ground ginger
1 teaspoon ground turmeric
1 teaspoon ground white pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cubeb pepper (optional)
1/4 teaspoon freshly grated nutmeg
1 medium onion, coarsely chopped
1 1/2 tablespoons extra-virgin olive oil
Coarse salt
2 pounds butternut, kabocha or calabaza squashpeeled, seeded and cut into 1 1/2-inch cubes
2 tablespoons tomato paste
4 cups water
1/2 cup creme fraiche or heavy cream
1/4 pound aged goat cheese, shredded
Harissa
Freshly ground black pepper

1
In a small bowl, combine all of the ingredients.
2
Sift through a fine sieve and store in an airtight container.
3
In a large, heavy pot, toss the onion with the olive oil and 1 teaspoon of salt.
4
Cover and cook over moderately low heat, stirring occasionally, until the onion is very soft, about 10 minutes.
5
Stir in the squash, cover with a round of parchment paper and the lid and cook for 20 minutes.
6
Add the tomato paste, 1 teaspoon of the spice blend and the water to the pot and bring to a boil.
7
Reduce the heat and simmer until the squash is tender, 20 minutes.
8
Let cool.
9
Working in batches, puree the soup in a blender; add the creme fraiche, three-fourths of the cheese and 1 teaspoon of harissa to the last batch.
10
Return all of the soup to the pot and season with salt and black pepper.
11
Serve the soup, passing the remaining cheese and more harissa at the table.

1909

kcal

Calories

209

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 teaspoon ground ginger, 1 teaspoon ground turmeric, 1 teaspoon ground white pepper, 1/2 teaspoon ground cinnamon, and more.

Yes, Spiced Butternut Squash Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spiced Butternut Squash Soup

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