2poundsbutternut squashpeeled, seeded, chopped into 1.5-inch chunks
2tablespoonstomato paste
1teaspoonLa Kama Spice blendsee below
1.5cupvegetable stockuse 4 cups for stove top version
0.5cupheavy creamsubstitute canned, full fat coconut milk
4ouncescrumbled goat cheese
1teaspoonharissa pasteplus more for serving
sea salt and black pepperto taste
Instructions
Instant Pot
Press the Sauté button on your pressure cooker. When the display reads HOT add the oil and swirl it around the bottom.
Add the chopped onions and cook for 3 minutes, until they start to soften. Add the butternut squash and stir to combine.
Stir in the tomato paste, spices, and vegetable stock. Scrape the bottom with a wooden turner/spatula to remove any cooked on bits. Press Cancel.
Secure the lid, making sure the Sealing Knob is in the Sealing position, and press the Pressure Cook or Manual button. Use the + or – buttons to adjust the time to 8 minutes on High pressure.
When the pot beeps, allow the pressure to release naturally for 10 minutes. (Do not touch anything!) Carefully release any remaining pressure and remove the lid.
Puree with an immersion blender until smooth. Add the heavy cream or coconut milk, three-quarters of the feta cheese, and the harissa. Puree until velvety smooth with the immersion blender.
Season with sea salt and black pepper as needed. Ladle soup into bowls and sprinkle with remaining cheese and drizzle with additional harissa sauce.
Stove Top
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.
Notes
La Kama Spice Mixture 1 teaspoon ground ginger 1 teaspoon ground turmeric 1 teaspoon freshly ground white pepper 1 teaspoon ground cinnamon .25 teaspoon ground nutmeg
Mix spices together, and store in a sealed jar in a cool, dark place.
How do you store leftover soup?This soup can be stored in an airtight container in the refrigerator for up to 3 days, or stored in the freezer for up to 3 months. To reheat: thaw in the refrigerator overnight, then reheat in the microwave or in a saucepan on top of the stove over low heat.
Can I use a regular blender?Yes, soup can also be blended in a food processor or blender, just make sure to vent the top so it doesn’t explode.