Spiced Butternut Squash Soup

5.0
(2,917)
5 Reviews

Aged goat cheese is a key ingredient in this creamy soup from the Rif Mountains in northern Morocco.

By
Paula Wolfert
Paula Wolfert

Puala Wolfert is a freelance food and beverage writer and the author of 10 highly praised cookbooks. She is a five-time James Beard Award winner and a three-time Julia Child Award winner, among others.

Food & Wine's Editorial Guidelines
Updated on February 5, 2023
Spiced Butternut Squash Soup
Photo: © Kathrin Koschitzki
Active Time:
30 mins
Total Time:
1 hr 15 mins
Yield:
6 to 8 servings

Paula Wolfert uses Midnight Moon by Cypress Grove, but goat Gouda also works well. The recipe for the spice blend makes more than you need, but any extra is excellent tossed with roasted vegetables.

Cook Mode (Keep screen awake)

Ingredients

La Kama Spice Blend

  • 1 teaspoon ground ginger

  • 1 teaspoon ground turmeric

  • 1 teaspoon ground white pepper

  • ½ teaspoon ground cinnamon

  • ½ teaspoon ground cubeb pepper (optional)

  • ¼ teaspoon freshly grated nutmeg

Soup

  • 1 medium onion, coarsely chopped

  • 1 ½ tablespoons extra-virgin olive oil

  • 1 teaspoon kosher salt, plus more to taste

  • 2 pounds butternut, kabocha, or calabaza squash, peeled, seeded, and cut into 1 1/2-inch cubes

  • 2 tablespoons tomato paste

  • 4 cups water

  • ½ cup crème fraîche or heavy cream

  • ¼ pound aged goat cheese, shredded, divided

  • 1 teaspoon harissa, plus more for serving

  • Freshly ground black pepper

Directions

  1. In a small bowl, combine all of the spice blend ingredients. Sift through a fine sieve and 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; 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; 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.

Originally appeared: October 2011

Related Articles

Butternut Squash Soup with Apple and Smoked Cheddar
Butternut Squash Soup with Apple and Smoked Cheddar
1 hr 25 mins
Butternut Squash Soup with Coconut and Ginger
Butternut Squash Soup with Coconut and Ginger
1 hr 50 mins
Butternut Squash Soup with Creme Fraiche and Bacon
Butternut Squash Soup with Bacon and Crème Fraîche
2 hrs 45 mins
Sweet & Savory Pumpkin Soup with Maple Sugar
Sweet & Savory Pumpkin Soup with Maple Sugar
40 mins
Pumpkin and Apple Soup
Pumpkin and Apple Soup
45 mins
Pumpkin Miso Soup
Pumpkin Miso Soup
45 mins
Curried Butternut Squash and Cauliflower Soup
Curried Butternut Squash and Cauliflower Soup
Butternut Squash Soup with Pancetta
Butternut Squash Soup with Crisp Pancetta
1 hr 45 mins
Winter Squash Soup with Pie Spices
Winter Squash Soup with Pie Spices
1 hr 30 mins
Butternut Squash and Leek Soup
Butternut Squash and Leek Soup
1 hr 20 mins
Butternut Squash Soup
Butternut Squash Soup
1 hr 30 mins
Smoky Butternut Squash Soup
Smoky Butternut Squash Soup
1 hr
Thai Red-Curry Squash Soup. Photo © Con Poulos
Thai Red-Curry Squash Soup
2 hrs
Gingered Butternut Squash Soup with Spicy Pecan Cream
Gingered Butternut Squash Soup with Spicy Pecan Cream
2 hrs 15 mins
Winter Squash Soup with Roasted Pumpkin Seeds. Photo © Anson Smart
Winter Squash Soup with Roasted Pumpkin Seeds
1 hr 15 mins
Curried Kabocha Squash Soup
Curried Kabocha Squash Soup
1 hr