This creamy, comforting, spicy butternut squash soup gets a lift from tomato paste, harissa, and tangy goat cheese.

Ingredients

• 1 tsp ground ginger
• 1 tsp ground turmeric
• 1 tsp ground white pepper
• 1/2 tsp ground cinnamon
• 1/2 tsp ground cubeb pepper (optional)
• 1/4 tsp freshly grated nutmeg
• 1 medium onion, coarsely chopped
• 1 1/2 tbsp. extra-virgin olive oil
• 1 tsp kosher salt, plus more to taste
• 2 lb. butternut, kabocha, or calabaza squash, peeled, seeded, and cut into 1 1/2-inch cubes
• 2 tbsp. tomato paste
• 4 cups water
• 1/2 cup crème fraîche or heavy cream
• 1/4 lb. aged goat cheese, shredded, divided
• 1 tsp. 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.