Spiced Squash Soup
Serves: 2
Vicente Kshlerin
1 January 1970
Based on User reviews:
44
Spice
39
Sweetness
46
Sourness
35
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 tbsps
Grapeseed Oil1 tbsp
Ginger (minced)1 tsp
Coriander Seed1 tsp
Cumin Seed1 tsp
Fenugreek Seed1 tsp
Paprika (smoked)4 cups
Butternut Squash (chopped)4 cups
Vegetable Broth2 tbsps
Butter1 tsp
Fennel SeedDirections:
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
2
Add the butternut squash and broth and bring to a simmer
3
Cook until the squash is very tender, 25 to 30 minutes
4
Working in small batches, puree the squash and liquid in a blender until smooth
5
Taste and adjust seasoning
6
Pour into a clean pot to reheat
7
For the asparagus: Place a skillet over medium heat and add the butter
8
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
9
To serve: Ladle the hot soup into a serving bowl and garnish with the asparagus
10
Cook's Note: When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes
11
Transfer liquid to a blender or food processor and fill it no more than halfway
12
If using a blender, release one corner of the lid
13
This prevents the vacuum effect that creates heat explosions
14
Place a towel over the top of the machine, pulse a few times then process on high speed until smooth