Spiced Squash Soup
- 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
- 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.
My Private Notes
Show:
Spice Goddess
Episode:
Quick & Delicious
Categories:
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