Prep 45 mins
Cook 1 hr 30 mins
I hope no one is turned off by the cardamom, it can be found in the spice section of any grocery store and is a very neglected spice in American cooking.
- 1 medium butternut squash, about 2 ¼ lbs.
- 1 parsnip
- olive oil
- 1 medium onion, chopped
- 1 teaspoon powdered ginger
- 1⁄4 teaspoon turmeric
- 1⁄4 teaspoon cardamom
- 1⁄4 teaspoon ground coriander
- 2 tablespoons butter
- 3 cups water
- 2 chicken bouillon cubes (enough for 4 cups water)
- 1⁄2 teaspoon rice vinegar
- salt and pepper
- Cut squash in half lengthwise, and scoop out the seeds.
- Rub a fine layer of olive oil on both sides of the squash, and place cut side down in a roasting pan.
- Bake squash for 40 45 minutes in a 350-degree oven.
- Set aside to cool.
- While the squash is roasting, sauté the onion, cardamom, turmeric, coriander and ginger in the butter over moderate heat until onions are slightly translucent.
- Add the water, bouillon cubes and parsnip to the onions, and simmer for about 30 minutes.
- Once the squash has cooled, scrape the flesh off the skin and add to the bouillon.
- Using a blender or food processor, puree the soup until mostly smooth.
- Add the vinegar and then salt and pepper to taste.
Subtle flavour with cardamom finish. Not sure what the purpose of the vinegar is at the end. Served it as is first then added a little maple syrup the second time. Nice texture. Overall good soup.