Squash and toasted cumin soup
Wednesday, 06 October 2010 15:30
Written by Admin
1 medium onion, chopped
1 Tbsp olive oil
chicken stock
1/2 tsp curry powder
2 Tbsp cumin seeds
sour cream
Preheat oven to 400°F. Cut squash in half lengthwise and, if necessary, remove seeds. Place cut-side down on a roasting pan and bake until tender, about one hour. Let cool. In a heavy-bottomed frying pan, toast cumin seeds on high heat until lightly darkened and fragrant. Set aside. In a large saucepan, cook onion in olive oil on medium heat until translucent. Scoop out the flesh of the squash and add to the pot. Add about 1 cup chicken stock and curry. Cook on medium until heated through. Puree mixture using an immersion blender, food mill, blender or food processor. Taste and adjust for salt. Pour into bowls and top with a dollop of sour cream and garnish with cumin seeds.