I can never get enough of this soup and always make extra to freeze. The rice or quinoa option is a nice twist and adds interest to texture and taste. I usually use butternut or delicata squash because it’s SO much easier to peel than acorn squash which (with all it’s groves) is a beast for peeling!
Squash Soup with Ginger&Cumin
1 large yellow onion
1 tbsp each of butter & oil
5 cups vegetable (or chicken) broth (See this post for how to make your own!). Use enough broth to just cover all the squash in the pot.
3 small squash or 2 medium (enough to nearly fill a 4 quart pot)
1 tsp cumin powder
2 tsp fresh grated ginger (grate it straight from the ginger root as if you were grating cheese; no need to remove skin first)
1/2 cup cooked rice or quinoa (optional but adds a really nice texture to smooth squash soup)
Salt & Pepper (lots!)
Toasted sunflower seeds (could use pine nuts) – for garnish
Whole-milk yogurt (could use sour cream) – for garnish
Chop onions (coarsely) and saute til golden in butter&oil. Peel and chop squash into 1″ cubes. Add the broth and water and squash to pot. Add salt &pepper. Bring to boil, then turn to simmer and let it bubble until squash is VERY soft (about 20 mins). Add ginger and cumin, and cooked rice/quinoa. Toss into blender. You may want a second large vessel to pour the blended portion of the soup into, then when the whole pot’s blended, put it all back in the original pot and place on stove. If too thick, add a bit more water or broth. Now taste it! This is critical. Can you taste the cumin and ginger? It should just be a hint, but if you can’t taste them, add a little more. You may also be lacking salt&pepper, so add more if you feel the soup is a bit flat.
To serve, top with toasted nuts and a tiny dollop of yogurt or sour cream.
Makes 8 servings.
For comments, please go back to the main post.