Tuesday, September 24, 2013

Squash, Carrot & Ginger Soup with Blackened Cumin

We made another trip to the farmers marketing this past weekend. It was a chilly day! Everyone was wearing sweaters and some even in their winter jackets! When it's cold outside it makes me crave warm food, comfort food.  So I picked up some butternut squash and carrots that would be perfect for a Sunday soup! The aroma of the soup filled the air and made the house smell the way I want my daughter to remember our home smelling, like delicious food on the stove.


3 tablespoons butter or vegetable oil
1 cinnamon stick
8-10 regular size carrots, diced
1 onion, diced
2 tablespoons fresh ginger, diced
2 cloves garlic, diced
1 butternut squash
3 cups water
1 teaspoon cumin seeds
2 cloves
1 cup sour cream
1/2 cup maple syrup
1/4 cup fresh cilantro, chopped


In a small frying pan over high heat toast cumin seeds until they are fulled toasted or blackened.  Set aside and allow to cool.  I typically make extra and keep them in an air tight container for later use.

In a large pot heat the butter and cinnamon stick over medium heat.  Add onion and carrots and saute for 5-10 minutes.

Add garlic and ginger and continue to saute for another 3-4 minutes.

Using a mortal and pestle crush blackened cumin seeds and cloves into a powder and then add to pot.  Stir well.

Add the squash and continue to stir.  Slowly add in the water.

Using an immersion blender blend the soup until all the chunks have turned into a beautiful, thick soup.

Increase temperature to high.  Bring soup to a boil and then reduce temperature to medium and allow to simmer for about 10 minutes.

Add maple syrup and sour cream to the pot.  Mix well and scoop into serving bowls.

Top with a dollop of sour cream and fresh cilantro.

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