Spiced Squash Soup
Spiced Squash Soup
Try this quick and easy squash soup recipe by Bal Arneson from Spice Goddess.
  • Difficulty Level Easy
  • Technique Simmer
  • Preparation Time 15 minutes
  • Cooking Time 35 minutes
  • Yield 4 servings
  • Butternut Squash Soup:
  • 2 tablespoons grape seed oil
  • 1 tablespoon minced ginger
  • 1 teaspoon fenugreek seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 1 teaspoon smoked paprika
  • A pinch of salt and pepper
  • 4 cups chopped butternut squash
  • 4 cups vegetable broth
  • Sauteed Asparagus:
  • 2 tablespoons butter
  • 1 teaspoon fennel seeds
  • A pinch of salt
  • 227 grams of asparagus, trimmed and chopped into 1 inch pieces
  1. Butternut Squash Soup:
  2. Put oil into a large saucepan and when it is hot add the ginger and spices and cook for 1 minute
  3. Add the butternut squash and broth and bring to a simmer
  4. Cook until squash is very tender, about 25-30 minutes. Working in small batches, puree the squash and liquid in a blender until smooth
  5. Taste and adjust seasoning. Pour into a clean pot to reheat
  1. Sauteed Asparagus:
  2. Place a skillet over medium heat and add butter
  3. When it begins to foam add the fennel seeds, salt and asparagus and saute for a few minutes until asparagus is bright green and tender but still crunchy
  4. Ladle hot soup into a serving bowl and garnish with the asparagus

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