Recipe - Acorn Squash Soup With Ginger And Mustard Seeds

3 tablespoon Plus 1 tsp. vegetable oil
2 One half cup Chopped onions
8 cup Acorn squash; peeled & cut
into
; 1" peices
2 tablespoon Chopped fresh ginger
4 One half cup Canned lowsalt chicken
broth; or more if needed
2 tablespoon Tomato puree
1 pn Cayenne pepper
1 tablespoon Cumin seeds
1 tablespoon Mustard seeds

How to Prepare:

1. Heat 3 tablespoons oil in a heavy large pot over mediumhigh heat.
Add onions; saut‚ until light golden, about 8 minutes. Add squash and
ginger; saut‚ 5 minutes. Add 4One half cups broth. Simmer until squash is
very tender, about 35 minutes.

2. 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.)

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. Copyright credit:
1996 by Bon Appetit Magazine © 1997 Lifetime Entertainment Services.
All rights reserved.

Formatted using MC Buster by Barb at PK

Recipe by: 1996 by Bon Appetit Magazine

Converted by MM_Buster v2.0l.