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Spiced Butternut Squash Soup

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soups vegetarian thanksgiving lunch middle-eastern


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1 teaspoon(s) ground ginger

1 teaspoon(s) ground turmeric

1 teaspoon(s) ground white pepper

1/2 teaspoon(s) ground cinnamon

1/2 teaspoon(s) ground cubeb pepper (optional)

1/4 teaspoon(s) freshly grated nutmeg

1 medium onion, coarsely chopped

1 1/2 tablespoon(s) extra-virgin olive oil

coarse salt

2 pound(s) butternut, kabocha or calabaza squash--peeled, seeded and cut into 1 1/2-inch cubes

2 tablespoon(s) tomato paste

4 cup(s) water

1/2 cup(s) crème fraîche or heavy cream

1/4 pound(s) aged goat cheese, shredded


Freshly ground black pepper

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