Recipe courtesy of Bal Arneson
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
Level:
Easy
Total:
50 min
Prep:
15 min
Cook:
35 min
Yield:
4 servings
Level:
Easy

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.

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