Acorn Squash Veloute with Ginger and Mustard Seeds
- 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 puree
- Pinch of cayenne pepper
- 1 tablespoon cumin seeds
- 1 tablespoon mustard seeds
- Heat 3 tablespoons oil in heavy large pot over medium-high heat.
- Add onions; saute until light golden, about 8 minutes.
- Add squash and ginger; saute 5 minutes.
- Add 4 1/2 cups broth.
- Simmer until squash is very tender, about 35 minutes.
- Working in batches, puree soup in blender.
- Return to same pot.
- Add tomato puree 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.)
- 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.
vegetable oil, onions, acorn, fresh ginger, chicken broth, tomato puree, cayenne pepper, cumin seeds, mustard seeds
Taken from www.epicurious.com/recipes/food/views/acorn-squash-veloute-with-ginger-and-mustard-seeds-100640 (may not work)