Tuesday, November 21, 2006

Winter Squash

See ya after Thanksgiving...


Cayenne and cumin also add flavor to this rich-tasting soup.

3 tablespoons plus 1 teaspoon vegetable oil
2 1/2 cups chopped onions
8 cups 1-inch pieces peeled acorn squash (about 3 1/4 pounds)
2 tablespoons chopped fresh ginger
4 1/2 cups (or more) canned low-salt chicken broth

2 tablespoons tomato purée
Pinch of cayenne pepper

1 tablespoon cumin seeds
1 tablespoon mustard seeds

Heat 3 tablespoons oil in heavy large pot over medium-high heat. Add onions; sauté until light golden, about 8 minutes. Add squash and ginger; sauté 5 minutes. Add 4 1/2 cups broth. Simmer until squash is very tender, about 35 minutes.

Working in batches, purée soup in blender. Return to same pot. Add tomato purée and cayenne. Season to taste with salt and pepper. Simmer 10 minutes to blend flavors; add more broth if soup is too thick. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm soup over medium heat before serving.)

Heat 1 teaspoon oil in small skillet over medium heat. Add cumin and mustard seeds and stir until fragrant, about 2 minutes. Ladle soup into bowls. Top with seed mixture and serve.

Serves 6.

Its flavor is so intense, however, that I recommend small servings.


Heidi on Vashon said...

Yum. I'm willing to give this one a try.

madame x said...

Hi Heidi...I'm still laughing about your response to Femmetopia (Danielle) and the Bad Batz Maru..
(12-20-06 post)