Recipe courtesy of Bal Arneson
Save Recipe Print
Total:
50 min
Prep:
15 min
Cook:
35 min
Yield:
4 servings
Level:
Easy

Ingredients

Butternut Squash Soup:
Sauteed Asparagus:

Directions

For the soup: Put the oil into a large saucepan and, when it is hot, add the ginger, coriander seeds, cumin seeds, fenugreek seeds and paprika and cook for 1 minute. Add the butternut squash and broth and bring to a simmer. Cook until the squash is very tender, 25 to 30 minutes.

Working in small batches, puree the squash and liquid in a blender until smooth. Taste and adjust seasoning. Pour into a clean pot to reheat.

For the asparagus: Place a skillet over medium heat and add the butter. When it begins to foam, add the fennel seeds, salt and asparagus and saute for a few minutes until the asparagus is bright green and tender but still crunchy.

To serve: Ladle the hot soup into a serving bowl and garnish with the asparagus.

Cook's Note: When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Get the Recipe

Chicken Ramen Noodle Casserole

This creamy casserole is low maintenance and packed with flavor.

IDEAS YOU'LL LOVE

Squash Soup

Recipe courtesy of Alton Brown

Butternut Squash Soup

Recipe courtesy of Food Network Kitchen

Moroccan Spiced Chickpea Soup

Recipe courtesy of Dave Lieberman

Roasted Butternut Squash Soup

Recipe courtesy of Michael Chiarello

Winter Squash Soup

Recipe courtesy of Ina Garten

Butternut Squash Soup

Recipe courtesy of Ree Drummond

Roasted Butternut Squash Soup and Curry Condiments

Recipe courtesy of Ina Garten

Roasted Butternut Squash

Recipe courtesy of Robin Miller

Browse Reviews By Keyword