Squash (Pumpkin) Soup
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
This soup is very easy to make. Their friend Sassafras made it for dinner after a big ski day in Chamonix. Roasting the squash takes a bit more time but adds a more flavour.

Ingredients
  • 4 Cups Butternut Squash (in France you can use Courge), peeled and diced 3 Cups Chicken Stock
  • 1 Cup Onion, chopped
  • 3 Tablespoon Olive Oil
  • 1 Teaspoon Ground Coriander
  • 1 Teaspoon Ground Cumin
  • 1 Teaspoon Ground Fennel Seeds
  • ½ Teaspoon Chili Flakes
  • ¼ Cup Sour Cream
  • ¼ Cup Fresh Cilantro, chopped
  • Salt and Pepper, to taste
Instructions
  1. Preheat the oven to 350F (175C)
  2. Toss the diced squash in olive oil, put on a baking sheet and top with a little salt and pepper
  3. Bake for about 20 minutes until the squash softens, check occasionally
  4. While the squash is cooking, heat some olive oil in a heavy stock pan on the stove top
  5. Add the chopped onion and cook until translucent (about 3 minutes)
  6. Add the coriander, cumin, fennel and chili flakes and cook for about a minute to sweat the spices
  7. Add the chicken stock and cooked squash
  8. Allow the pot to simmer for 10-15 minutes
  9. Put the soup in a blender, until smooth
  10. Share the soup evenly in bowls, garnish with sour cream and cilantro
Recipe by Ginger and Nutmeg at https://www.gingerandnutmeg.com/2011/10/one-very-scary-post