A tasty warming soup to celebrate the season. This is one soup I make very often and specially for Thanksgiving gathering. I serve this soup to my guests while we wait for the dinner to be ready and sip this soup between snacks and wine. Yeah! I know its strange. Enjoy this soup any time during the Autumn season when winter squashes are in abundance, also experiment with other squashes like acorn, Japanese kabocha, delicata and more.
Serves about 6
Ingredients
- 2 tbsp olive oil
- 1 tsp. coriander seeds
- 3 cloves
- ½ tsp. cumin seeds
- 3-4 tbsp chopped tarragon
- 4 cloves of garlic, smashed
- 1 cup each onions, carrots chopped… about 1 medium onion and 2 carrots
- 1 inch. ginger, chopped you can peel if you prefer
- ½ tsp. each turmeric and cayenne pepper
- 4 cups vegetable stock + 1 cup water
- 3 1/2 – 4 cups about 1 lb butternut squash,cut into 1 inch dices, also try acorn or kabocha
- 2 tbsp. lime juice
- ½ tsp. each freshly ground black pepper and salt or as needed
* Special equipment: coffee grinder I have two, one for coffee exclusively and one for spices. They are fairy inexpensive and any good kitchen store and home stores like Walmart and Target also carry them. If you use a lot of spices regularly it worth the buy to fine grind spices or nuts.
Garnish
3-4 tbsp coconut cream and a few roasted pumpkin seeds for garnish
Here is How…
1. Place a large sauce pot over moderate heat. Add the olive oil. Add onions, carrots and sauté. While the veggies soften, in a coffee grinder grind coriander, cumin, cloves to a fine powder or pound to a fine powder. Add this to the pot. Add squash, garlic, ginger, tarragon and turmeric. Continue to cook until well mixed. Add the vegetable stock and bring up to a boil.
3. Add salt and pepper and cook until vegetables are soft. Puree in a blender and strain through a soup strainer.
4. Season with salt and pepper. Garnish with coconut cream, toasted pumpkin seeds, if desired.
Leave a Reply