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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Valencia Victoria Connell
[email protected]I'm adding this soup to my recipe book.
rina hossain
[email protected]This soup is a must-try!
Jessica Reyes
[email protected]I'm going to make this soup for my next dinner party.
Sorghum sithum Panasara
[email protected]This soup looks delicious!
Fazi Gujjar
[email protected]I can't wait to try this soup!
Joey Mounce
[email protected]This soup is a great way to use up leftover squash.
Narsin Sultana
[email protected]I'm going to try making this soup with different types of squash.
ssegawa brian
[email protected]This soup is so easy to make, even for a beginner cook.
Ata
[email protected]I love the way the cumin spices up this soup.
charles bristone
[email protected]This soup is perfect for a fall dinner party. It's elegant and delicious.
waseem iqbal03339914535
[email protected]I'm not usually a fan of squash soup, but this recipe changed my mind. It's so creamy and flavorful!
Nombuso Nombuso
[email protected]This soup is a great way to warm up on a cold day. It's also very filling and satisfying.
Hare Krishna
[email protected]I love the combination of flavors in this soup. The cumin and the roasted squash are a perfect match.
Clark Joseph Kent
[email protected]This soup is so easy to make and it's so delicious! I will definitely be making it again.
Chikenum Akanu
[email protected]I made this soup for my family and they all loved it! It's a great way to get your kids to eat their vegetables.
Joe Requa
[email protected]This soup is amazing! The cumin gives it a really unique and flavorful taste. I also love the roasted squash - it's so creamy and delicious.