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
v_c93@yahoo.comI'm adding this soup to my recipe book.
rina hossain
rina.hossain@gmail.comThis soup is a must-try!
Jessica Reyes
jessicar@hotmail.frI'm going to make this soup for my next dinner party.
Sorghum sithum Panasara
s@gmail.comThis soup looks delicious!
Fazi Gujjar
fazi.gujjar86@gmail.comI can't wait to try this soup!
Joey Mounce
m_joey68@hotmail.comThis soup is a great way to use up leftover squash.
Narsin Sultana
snarsin@aol.comI'm going to try making this soup with different types of squash.
ssegawa brian
ssegawabrian62@gmail.comThis soup is so easy to make, even for a beginner cook.
Ata
ata@yahoo.comI love the way the cumin spices up this soup.
charles bristone
charles_b34@hotmail.frThis soup is perfect for a fall dinner party. It's elegant and delicious.
waseem iqbal03339914535
w-iqbal03339914535@gmail.comI'm not usually a fan of squash soup, but this recipe changed my mind. It's so creamy and flavorful!
Nombuso Nombuso
nn46@gmail.comThis soup is a great way to warm up on a cold day. It's also very filling and satisfying.
Hare Krishna
h_krishna78@yahoo.comI love the combination of flavors in this soup. The cumin and the roasted squash are a perfect match.
Clark Joseph Kent
c60@hotmail.frThis soup is so easy to make and it's so delicious! I will definitely be making it again.
Chikenum Akanu
akanu56@hotmail.frI 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
requa_j89@hotmail.comThis 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.