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Epicurious

Acorn Squash Velouté with Ginger and Mustard Seeds

4.3

(17)

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

  1. 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.

TagsSoupSoup/StewFrenchEuropeanAcorn SquashSquashVegetableStarterDinnerNut FreeDairy FreeGluten FreeMake AheadSauteSimmerBlenderBon Appétit
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