-
5
minPrep Time -
5
minCook Time -
20
minReady in -
1
perYield -
1000
calCalories
Recipe Overview
- Author’s name:admin
- Recipe type:Soup
- Allergens:none
- Seasons:Autumn
- Cuisines:Indian
- Courses:Appetizer
Recipe Description
A Yellow crookneck squash go particularly well with these spices, but golden zucchini and sunburst pattypans or any summer squash can also be used with good effect. If you are picking squash from your garden and have squash blossoms, use one or two finely chopped along with the cilantro as a garnish.
Ingredients
- 1 tablespoon clarified butter
- 1 large yellow onion sliced
- 1 1/2 pounds summer squash sliced
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon yellow mustard seeds
- 4 cloves
- 1/4 teaspoon cardamon seeds
- 1/4 teaspoon ground cinnamon, or 1 inch piece of cinnamon stick
- 1 1/2 teaspoon turmeric
- 1/2 teaspoon salt
- 6 cups water or stock
- 1/2 cup light or heavy cream
- 1/2 tablespoon cilantro leaves chopped for garnish
- Squash blossoms for garnish, optional
Steps:
- Heat the clarified butter, add the onion and the squash and cook over medium heat, for 5 to 10 minutes stirring as necessary
- Gather all the dried spices together and grind them to a powder in an electric spice mill
- Add then to the onion and the squash, .along with the cinnamon, cayenne, ginger root, turmeric, salt and 1/2 cup of water or stock and continue to cook over medium heat for five minutes.
- Poor in the rest of water or stock bring to a boil and then lower the heat and simmer. for 15 minutes
- Pass the soup thru a food mill or puree it in a blender
- Return the soup to the stove and stir in the cream
- Taste for salt and add more if necessary. Because some squash are less watery than others the soup may need additional water or cream.
- Serve the soup garnished with the cilantro and squash blossoms.
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