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Peel the squash and cut in half. Scoop out the seeds and pulp and place into a small pot with the 2 cups of water. Bring to a simmer and cook for 10 minutes. Strain and reserve the liquid. Cut the butternut squash into small cubes.
Heat the Fustini’s Tunisian Harissa Olive Oil in a large pot over moderate heat and add the onion, sautéing the onion until softened, stirring frequently, for approximately 4 to 6 minutes. Add the butternut squash and cook 2 minutes. Add the ginger and cook for 30 seconds. Add the reserved squash stock, tomatoes, chicken stock, Fustini’s Ginger and Honey Balsamic, turmeric, white pepper, cinnamon and nutmeg and bring to a simmer. Simmer until the squash is fully cooked then season with salt if needed. Place soup into blender and process until smooth.
To serve, ladle some soup into a service bowl and garnish with crumbled goat cheese and a drizzle of Fustini’s Tunisian Harissa Olive Oil.
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