A Simple Squash Soup
Keys:
Yield: 1
Ingredients:
1 tbl cumin seeds, ground
2 tbl oil
1/2 x onion, chopped
2 clv garlic
3 cup chicken stock
2 cup squash, peeled, and, chopped into 1-inch pieces
2 tbl butter
1/2 cup cream
salt
pepper
Method:
Toast the cumin in a dry pot over medium heat, until you can smell its
spiciness.
Add the oil to the pot and wait a minute for it to heat up.
Add the onion and garlic, and cook for 3-4 minutes, until the onion
starts to change colour.
Increase the heat to high, and add the stock and squash.
Bring to the boil, and let it all cook for 15-20 minutes, until the
squash is tender.
Puree the soup in a food processor or with a hand blender (if the soup
is too thick, add water or more stock).
When the soup is smooth, return it to the pot and stir in the butter.
Gradually add the cream, season and serve.
~Angelique~
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