Pumpkin is typical in the fall months and makes for some delicious creams and soups. The notes of the spices in this soup make it a spectacular recipe.
Learn more about Deborah Dana
Ingredients4 portions
Preparation
In a large pot, heat the olive oil and butter over medium heat.
Brown the onions in the olive oil for 2 minutes. Cover the pot and cook for 3 more minutes.
Add the salt, cumin and coriander seeds and cook for 30 seconds for a fragrant oil.
Add the tomatoes, and cook for 10 minutes.
Add the squash and chicken broth, lower heat to low, cover the soup, and cook for 30 minutes.
Remove from heat and blend the soup from cup to cup in a blender.
Return to the pot, season with salt and pepper, and reheat.
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