ROASTED SQUASH SOUP WITH CUMIN
Provided by Molly O'Neill
Categories dinner, project, soups and stews, appetizer
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees and line 1 large and 1 small baking sheet with aluminum foil. With a large knife, split the squash in half, then scoop out and reserve the seeds. Brush the cut side of the squash with 2 teaspoons of oil and sprinkle with salt and pepper. Place cut side down on the large baking sheet and roast until very tender, about 35 minutes.
- Remove any orange fibers from seeds and rinse them under running water. Drain and place on paper towels to dry. Toss seeds with the remaining teaspoon of oil and 1/2 teaspoon of the cumin, and season with salt. Place on the small baking sheet, cover loosely with foil and roast along with the squash, stirring occasionally, until well browned, about 10 minutes. Remove from the oven and set aside.
- Scoop the flesh from the squash shells and place it in a kettle. Add the chicken stock, garlic, vinegar, sugar, cayenne and remaining cumin. Bring to a boil, lower and simmer, uncovered, for 10 minutes.
- Working in small batches, transfer the soup to the container of a blender and blend until smooth. Return the soup to the pan. Stir in the cream and bring back just to a simmer. Season with salt and pepper to taste and serve garnished with the cumin seeds.
Nutrition Facts : @context http, Calories 197, UnsaturatedFat 6 grams, Carbohydrate 18 grams, Fat 12 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 670 milligrams, Sugar 6 grams, TransFat 0 grams
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Mohamed Imadh
[email protected]I'm a vegetarian, so I used vegetable broth instead of chicken broth. It was delicious!
Arafat Hashmi
[email protected]I'm allergic to squash, so I used sweet potatoes instead. It was just as good!
Christopher Evans
[email protected]I didn't have any cumin, so I used curry powder instead. It turned out really well!
Mobasshira Islam
[email protected]This soup was a bit too spicy for me. I think I'll use less cumin next time.
Omar Farooq
[email protected]I followed the recipe exactly, but my soup turned out too watery. I think I'll reduce the amount of broth next time.
Bishnupiriya Mgr
[email protected]This soup was a bit bland for my taste. I think I'll add some more cumin next time.
Tammy Kennedy12
[email protected]I'm not a big fan of squash, but this soup was actually really good. The cumin added a nice flavor.
OMOGBAI GRACE
[email protected]This soup is so easy to make and it's so delicious. I'll definitely be making it again.
Gemma Nell
[email protected]I made this soup for my family last night and they all loved it. Even my picky eater ate two bowls!
Fahimul Islam
[email protected]This soup is a great way to use up leftover squash. It's also a good way to get your kids to eat their vegetables.
Mohammed Fauzia
[email protected]I love the simplicity of this soup. It's just a few ingredients, but they come together to create a really flavorful dish.
Crazy Devil
[email protected]This soup is the perfect comfort food for a cold night. It's hearty and filling, and the cumin gives it a nice kick.
Gabriel Dulinszky
[email protected]I've made this soup several times now and it's always a crowd-pleaser. It's so easy to make and the leftovers are just as good the next day.
Asim RAJ
[email protected]This soup was a hit at our dinner party! The cumin added a warm and smoky flavor that was perfectly balanced by the sweetness of the squash. Everyone raved about it.