i don't think that i could make it through the winter without squash. on those long, cold days when the sun doesn't have the strength to peek through the clouds for even a moment, when the ground is so terribly cold that it starts to develop tiny cracks, when the air is so frigid and piercing that after only a second outside your whole face starts to freeze, there is nothing more comforting then a big pan of roasted squash, orange and vibrant and caramelized.
it is funny that i am writing this on the first day of spring, but in a way, it's very fitting. i honestly don't know how i would have gotten through these past few months without the help from my friends - butternut, hubbard, spaghetti and acorn squash. they have been particularly helpful on those impossible monday mornings when i have to find something to take to the office for lunch.
when my usual big salad with corn, tuna and basil-infused walnut oil just won't cut it, i whip up a big batch of roasted squash soup with cumin and coriander (dried, not fresh - i hate fresh coriander). it lasts for a few days and is a great pick me up in the middle of the day when it's bone-chillingly cold outside. roasting a handful of garlic cloves along with the squash is always a good idea too!
Roasted Squash Soup with Cumin and Coriander
2 cups seeded, peeled and cubed squash (butternut, hubbard and acorn work best)
1 small yellow onion, chopped
2 stalks celery, chopped
1 large carrot, peeled and chopped
2 cloves garlic, peeled and chopped
4 cups vegetable broth
1 tablespoon ground cumin
1 tablespoon ground coriander
salt and pepper to taste
1 small yellow onion, chopped
2 stalks celery, chopped
1 large carrot, peeled and chopped
2 cloves garlic, peeled and chopped
4 cups vegetable broth
1 tablespoon ground cumin
1 tablespoon ground coriander
salt and pepper to taste
2 teaspoons olive oil
pre-heat oven to 425 degrees (F). toss squash with 1 teaspoon of oil; season with salt and pepper. spread evenly on a cookie sheet and bake until squash is golden and tender, about 40 minutes. meanwhile, heat remaining oil over medium-high heat in a large pot. add chopped onion, vegetables and garlic. sautee until tender, about 6 minutes. season with salt and pepper.
add broth. cover with a lid and bring to a boil. reduce heat and simmer, covered, another 10 minutes. add roasted squash to the soup and stir in cumin and coriander (my measurements are just estimates - you can add as much or as little as you like). remove soup from heat and let stand for about 5 minutes. puree soup with an immersion blender and blend until smooth. season with additional salt and pepper to taste.
