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Spiced Squash Soup

  • Level: Easy
  • Total: 50 min
  • Prep: 15 min
  • Cook: 35 min
  • Yield: 4 servings
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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

  1. 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:

  1. 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.

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