Wednesday, November 29, 2006
Roasted squash and cumin soup
I made this soup from Lex Culinaria tonight, and it was excellent! Though I did make a few changes. My butternut squash was only 3.75 lbs, so I adjusted some seasonings accordingly, as well as using 1 cup shallots instead of the called-for 2 cups onions, and...this was perhaps the questionable decision...I had no ginger, so I used 1 tsp. coriander instead. It turned out very good (coriander and cumin are very compatible), but I think next time I'll use the ginger. And no fancy grilled-cheese croutons for me, though I did make some croutons out of the end of a great loaf of whole-wheat sourdough which turned out great. All in all, a very filling, healthy, and tasty soup - good thing, too, since I have tons leftover, which I'm freezing.