Spiced Butternut Squash Soup

Boomerang Longhorn's Note:

This is a smooth delicious soup that also includes a recipe for a spice blend and homemade chili pepper paste. The aged goat cheese is the most important ingredient. Midnight Moon by Cypress Grove is highly recommended, but goat Gouda also works well.

• Total Time: 2 hrs 5 mins
• Prep Time: 50 mins
• Cook Time: 1 hrs 15 mins

Ingredients:

Servings: 8

• 5 dried chiles de arbol chili peppers
• 3 dried ancho chili peppers
• 1 fresh hatch chili pepper
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• 1 teaspoon ground coriander
• 1 teaspoon ground caraway
• 1/2 teaspoon cumin
• 1 teaspoon ground ginger
• 1 teaspoon ground turmeric
• 1 teaspoon white pepper
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 medium onion, coarsely chopped
• 1 1/2 tablespoons extra virgin olive oil
• coarse salt
• 2 lbs butternut squash, peeled, seeded and cut into 1 1/2 inch cubes (about 1 large squash)
• 2 tablespoons tomato paste
• 4 cups water
• 1/2 cup heavy cream
• 1/4 lb aged goat cheese, shredded

Directions:

1. Soak the dried chili peppers in hot water for about 30 minute.
2. Remove the stems and seeds from all the peppers and drop them in a food processor.
3. Add the garlic and first amount of olive oil to the processor and blend.
4. Add the ground corriander, caraway and cummin to the chili paste and blend again. Note, at my grocery store, I could only buy whole caraway seeds, so I emptied my pepper grinder at home and ground up the amount I needed for this recipe.
5. Set the chili pepper paste aside in the refrigerator, and clean the food processor. This paste will save for about 8-10 days.
6. In a small bowl, combine the ginger, tumeric, white pepper, cinnamon, and nutmeg. This is your spice blend, which makes more than you will need for this recipe, but any extra is excellent tossed with roasted vegetables.
7. In a large pot, add the onion, the second amount of olive oil and about a teaspoon of salt to the pot.
8. Cover and cook over moderately low heat, stirring occasionally until the onion is very soft, about 10 minutes.
9. Stir in the squash and cover with a round of parchment paper and the lid and cook for 20 minutes.
10. Add the tomato paste, 1 tsp of the spice blend and water to the pot and bring to a boil.
11. Reduce the heat and simmer until squash is tender, about 20 minutes. Let cool.
12. Working in batches, puree the soup in the food processor; in the last batch add the heavy cream, three-fourths the shredded cheese, and a teaspoon of the chili pepper paste.
13. Return all the soup to the pot and season with salt and black pepper.
14. Serve the soup, passing the remaining cheese and chili pepper paste on the table. This soup may be served at room temperature or warmed.