2poundsbutternut squashpeeled, seeded, chopped into 1 1/2-inch chunks
1teaspoonLa Kama Spice Mixturesee below
1/2cupheavy creamor substitute full fat coconut milk (can)
1teaspoonharissa pastesee below
sea salt and black pepperto taste
In a large Dutch oven, toss together onion, kosher salt, and olive oil. Cover and steam over medium-low heat until the onion is soft, about 10 minutes.
Add the squash, cover with a sheet of parchment paper and a lid, and steam for 20 minutes.
Next, add the tomato paste, spices, and water. Bring to a boil, then reduce heat ad simmer until the squash is tender, about 20 minutes.
Remove from heat and puree with an immersion blender until smooth. Or puree in a blender in small batches.
Add the cream, three-quarters of the crumbled cheese, and the harissa*. Puree until velvety smooth.
Season with salt and pepper. Ladle soup into bowls and sprinkle with remaining cheese.
La Kama Spice Mixture 1 teaspoon ground ginger 1 teaspoon ground turmeric 1 teaspoon freshly ground white pepper 1/2 teaspoon ground cinnamon 1/2 teaspoon cubeb pepper (I used chili powder) 1/8 teaspoon ground nutmegMix spices together, and store in a sealed jar in a cool, dark place.Harissa - I could not find this in Iowa, so I substituted Chili Garlic Paste (from the Asian food section).