Roasted Squash Soup With Cumin Recipes

ROASTED SQUASH SOUP

Steps:

• Preheat the oven to 400 degrees F.
• Divide the squash/pumpkin (cut-side up), garlic and onions between 2 sheet pans. (Keep the onions and garlic together.) Drizzle over the olive oil and rub to fully coat everything in the oil. Season with the sage, rosemary, thyme and some salt and pepper. Flip the squash so they are cut-side down and roast until fork-tender, 40 to 45 minutes. Allow the squash to cool slightly, about 5 minutes.
• While the squash cool, heat the stock and heavy cream in a large pot over medium heat. Add the roasted onions and garlic and bring to a simmer.
• Scrape out the flesh of the squash and add to the pot. Using an immersion blender, puree the soup to your desired consistency. Grate over the nutmeg to taste and adjust other seasonings, as needed.
• To serve, ladle the soup into bowls and sprinkle over the granola.

ROASTED BUTTERNUT SQUASH CREAM SOUP WITH GINGER

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Brush cut side of butternut squash with olive oil and place on a baking sheet, cut-side down.
• Bake in the preheated oven until peel is crinkly and butternut squash is soft, about 40 minutes. Scrape flesh into a bowl with a spoon and set aside.
• Melt butter in a large pot over medium heat and cook onions until soft and translucent, about 5 minutes. Add squash flesh, 2 cups hot broth, and ginger. Season with ginger, curry, cumin, sugar, salt, and pepper. Bring soup to a boil, reduce heat, and simmer until flavors are well combined, about 15 minutes.
• Puree soup with an immersion blender until smooth. Add more hot broth for a thinner soup. Stir in cream and season to taste with sugar, apple cider vinegar, cayenne pepper, and salt.

ROASTED SQUASH SOUP

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place the squash, cut side down, on baking sheets and roast for 45 minutes, or until flesh is soft. Scoop out the flesh into a large bowl.
• In a medium saucepan over medium heat, melt the butter. Saute the onion, stirring frequently, for 5 minutes or until tender. Stir in the garlic, ginger and curry powder and cook 1 minute. Add the apples and sherry and simmer for 10 minutes, or until apples soften.
• Puree batches of the squash flesh and broth in a food processor or blender. Transfer the squash puree to a large saucepan. Puree the apple/sherry mixture and stir into pureed squash.
• Heat over medium heat and season with salt, pepper and cayenne, to taste.

ROASTED SQUASH SOUP WITH CUMIN

Steps:

• Preheat the oven to 400 degrees and line 1 large and 1 small baking sheet with aluminum foil. With a large knife, split the squash in half, then scoop out and reserve the seeds. Brush the cut side of the squash with 2 teaspoons of oil and sprinkle with salt and pepper. Place cut side down on the large baking sheet and roast until very tender, about 35 minutes.
• Remove any orange fibers from seeds and rinse them under running water. Drain and place on paper towels to dry. Toss seeds with the remaining teaspoon of oil and 1/2 teaspoon of the cumin, and season with salt. Place on the small baking sheet, cover loosely with foil and roast along with the squash, stirring occasionally, until well browned, about 10 minutes. Remove from the oven and set aside.
• Scoop the flesh from the squash shells and place it in a kettle. Add the chicken stock, garlic, vinegar, sugar, cayenne and remaining cumin. Bring to a boil, lower and simmer, uncovered, for 10 minutes.
• Working in small batches, transfer the soup to the container of a blender and blend until smooth. Return the soup to the pan. Stir in the cream and bring back just to a simmer. Season with salt and pepper to taste and serve garnished with the cumin seeds.

ROASTED BUTTERNUT SQUASH SOUP

Steps:

• Preheat oven to 375. Cut squash in half and remove seeds. Score the butternut squash halves being care not to go too deep. Peel garllic cloves and cut one in half. Rub the cut garlic over the edges of the squash. Drizzle olive oil over squash, and sprinkle with salt and pepper. Place the whole garlic cloves in the hole of each squash half. Place the rosemary sprig lengthwise across the squash. Put squash into a baking dish and roast for about an hour and fifteen minutes. When done remove from oven and let cool about 15 minutes or until easy to handle. Remove rosemary sprigs. Don't worry if there are still bits of rosemary on the squah. Peel skin off with your fingers and place squash into a large dutch oven. Add 8 cups water and chicken flavoring. Bring to a boil, and reduce heat to a simmer. Add chili powder and cumin seeds. Simmer about 2 hours. Puree in blender or use and immersion blender. Add water if you'd like it thinner. Add more chili powder if you like it spicier. Ladle into individual bowl and garnish with a tablespoon of sour cream and sprinkle with cilantro if desired.

ROASTED SQUASH SOUP

Steps:

• Cut squash in half lengthwise; scoop out seeds. Place squash cut side down in a greased baking dish. Bake, uncovered, at 400° for 50-60 minutes or until tender. When cool enough to handle, scoop out squash. Place squash in a bowl and mash; set aside. , In a large saucepan, saute onion, sage and allspice in butter until tender. Add broth and apple; bring to a boil. Reduce heat; cover and simmer until apple is tender, about 8 minutes. Add reserved squash; simmer 5 minutes longer. Cool until lukewarm. Process in small batches in a blender or food processor until smooth; return to pan. Add the lemon juice and pepper; heat through. Combine topping ingredients; place a dollop on each serving.

ACORN SQUASH SOUP WITH CUMIN AND CURRY LEAF

Steps:

• Remove the pulp from the acorn squash and cut into large chunks.
• Slice the onion. Cut the anaheim peppers in half and remove the seeds. Make a slit on the hot green chili, from top to bottom. (This will release the flavor of the green chili, without making the soup too hot.).
• Boil about 3 cups of water in a pot and cook the squash pieces until tender. Keep the cooking liquid.
• While the squash pieces are cooking, melt the butter in another pot. Fry the onions until soft.
• Add curry leaves, cumin and hot green chili and fry until flagrant, on medium-low heat.
• Add the peppers and cook until tender, stirring occasionally to prevent the onions from burning.
• When the squash pieces are cooked through, discard the skin and transfer the "meat" to the other pot.
• Add a ladleful of the cooking liquid to the pot, and process everything into a smooth mixture, using a blender. Adjust the texture by adding more of the cooking liquid, if necessary.
• Season generously with salt and pepper.

ROASTED SQUASH WITH SESAME SEEDS AND CUMIN

Steps:

• Preheat oven to 400 degrees. Toast sesame seeds in a small skillet over medium-high, shaking pan frequently, until golden brown, 1 to 2 minutes. Add cumin seeds and toast until fragrant, about 30 seconds more. Transfer seeds to a small bowl; let cool.
• Toss squashes with coriander, 2 teaspoons salt, 1/4 teaspoon pepper, and oil on a rimmed baking sheet. Spread in a single layer; roast 15 minutes. Add sesame mixture and toss to coat, then flip slices. Roast until squashes are tender and golden brown, about 15 minutes more; serve.

BUTTERNUT SOUP WITH CUMIN

Steps:

• In a 6-quart heavy-bottomed soup pot, heat the oil over medium heat and stir in the onions. Cover, reduce the heat, and braise for 15 minutes, checking that the onions don't burn.
• Add the squash to the onions. Sprinkle with salt, pepper, cumin, and thyme; cover the pot. Braise for another 15 minutes, checking once in a while that the vegetables do not burn.
• Add the broth, bring to a boil, cover, reduce the heat, and simmer for 30 minutes or until the squash is tender.
• Purée the soup in a blender or food processor in batches or use an immersion blender. Reheat the soup; taste for salt, and add more cumin to taste. Serve boiling hot with croutons.