• Acorn Squash Soup With Ginger And Mustard Seeds

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    • 3 Tbsp. Plus 1 teaspoon vegetable oil
    • 2 1/2 c. Minced onions
    • 8 c. Acorn squash, peeled & cut into 1" peices
    • 2 Tbsp. Minced fresh ginger
    • 4 1/2 c. Canned low-salt chicken broth, or possibly more if needed
    • 2 Tbsp. Tomato puree
    • 1 pch Cayenne pepper
    • 1 Tbsp. Cumin seeds
    • 1 Tbsp. Mustard seeds


    1. How to Prepare:1. Heat 3 Tbsp. oil in a heavy large pot over medium-high heat.
    2. Add in onions; saute/fry till light golden brown, about 8 min. Add in squash and ginger; saute/fry 5 min. Add in 4-1/2 c. broth. Simmer till squash is very tender, about 35 min.
    3. 2. Working in batches, puree soup in blender. Return to same pot. Add in tomato puree and cayenne. Season to taste with salt and pepper.
    4. Simmer 10 min to blend flavors, add in more broth if soup is too thick. (Can be prepared 1 day ahead. Cover and chill. Re-hot soup over medium heat before serving.)
    5. 3. Heat 1 tsp. oil in small skillet over medium heat. Add in cumin and mustard seeds and stir till fragrant, about 2 min. Ladle soup into bowls. Top with seed mix and serve.

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