We're sorry, there seems to be an issue playing this video. Please refresh the page or try again in a moment. If you continue to have issues, please contact us here.

Loading Video...

Spiced Squash Soup

Recipe courtesy of Bal Arneson

Watch how to make this recipe.

Spiced Squash Soup

Name: Spiced Squash Soup
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 4 servings
Ingredients: 2 tablespoons grapeseed oil; 1 tablespoon minced ginger; 1 teaspoon coriander seeds; 1 teaspoon cumin seeds; 1 teaspoon fenugreek seeds; 1 teaspoon smoked paprika; 4 cups chopped butternut squash; 4 cups vegetable broth; A pinch of salt and pepper; 2 tablespoons grapeseed oil; 1 tablespoon minced ginger; 1 teaspoon coriander seeds; 1 teaspoon cumin seeds; 1 teaspoon fenugreek seeds; 1 teaspoon smoked paprika; 4 cups chopped butternut squash; 4 cups vegetable broth; A pinch of salt and pepper; 2 tablespoons butter; 1 teaspoon fennel seeds; A pinch of salt; 8 ounces asparagus, trimmed and chopped into 1-inch pieces; 2 tablespoons butter; 1 teaspoon fennel seeds; A pinch of salt; 8 ounces asparagus, trimmed and chopped into 1-inch pieces

Getting reviews...

Level: Easy
Total: 50 min

Prep: 15 min
Cook: 35 min

Yield: 4 servings

Level: Easy
Total: 50 min

Prep: 15 min
Cook: 35 min

Yield: 4 servings

Ingredients

Butternut Squash Soup:

2 tablespoons grapeseed oil

1 tablespoon minced ginger

1 teaspoon coriander seeds

1 teaspoon cumin seeds

1 teaspoon fenugreek seeds

1 teaspoon smoked paprika

4 cups chopped butternut squash

4 cups vegetable broth

A pinch of salt and pepper

Butternut Squash Soup:

2 tablespoons grapeseed oil

1 tablespoon minced ginger

1 teaspoon coriander seeds

1 teaspoon cumin seeds

1 teaspoon fenugreek seeds

1 teaspoon smoked paprika

4 cups chopped butternut squash

4 cups vegetable broth

A pinch of salt and pepper

Sauteed Asparagus:

2 tablespoons butter

1 teaspoon fennel seeds

A pinch of salt

8 ounces asparagus, trimmed and chopped into 1-inch pieces

Sauteed Asparagus:

2 tablespoons butter

1 teaspoon fennel seeds

A pinch of salt

8 ounces asparagus, trimmed and chopped into 1-inch pieces

Directions

Watch how to make this recipe.

For the soup: Put the oil into a large saucepan and, when it is hot, add the ginger, coriander seeds, cumin seeds, fenugreek seeds and paprika and cook for 1 minute. Add the butternut squash and broth and bring to a simmer. Cook until the squash is very tender, 25 to 30 minutes. Working in small batches, puree the squash and liquid in a blender until smooth. Taste and adjust seasoning. Pour into a clean pot to reheat. For the asparagus: Place a skillet over medium heat and add the butter. When it begins to foam, add the fennel seeds, salt and asparagus and saute for a few minutes until the asparagus is bright green and tender but still crunchy. To serve: Ladle the hot soup into a serving bowl and garnish with the asparagus. Cook's Note: When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Sauteed Asparagus:

For the soup: Put the oil into a large saucepan and, when it is hot, add the ginger, coriander seeds, cumin seeds, fenugreek seeds and paprika and cook for 1 minute. Add the butternut squash and broth and bring to a simmer. Cook until the squash is very tender, 25 to 30 minutes. Working in small batches, puree the squash and liquid in a blender until smooth. Taste and adjust seasoning. Pour into a clean pot to reheat. For the asparagus: Place a skillet over medium heat and add the butter. When it begins to foam, add the fennel seeds, salt and asparagus and saute for a few minutes until the asparagus is bright green and tender but still crunchy. To serve: Ladle the hot soup into a serving bowl and garnish with the asparagus. Cook's Note: When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Spiced Squash Soup

Butternut Squash Soup:

Butternut Squash Soup:

Sauteed Asparagus:

Sauteed Asparagus:

Sauteed Asparagus:

Categories:

More from: