Name: Acorn Squash Velouté with Ginger and Mustard Seeds
Yield: Serves 6
Ingredients: 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

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

Recipe information

Yield
Serves 6

Ingredients

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

Preparation

Step 1
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.
Step 2
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.)
Step 3
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.

TagsSoup Soup/Stew French European Acorn Squash Squash Vegetable Starter Dinner Nut Free Dairy Free Gluten Free Make Ahead Saute Simmer Blender Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes