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1. Add unsalted butter to stockpot. Melt over medium heat.
2. Sauté onion and squash 10 minutes, stirring frequently.
3. Add cumin, dry mustard, ground coriander, ground cloves, ground cinnamon, turmeric, cayenne pepper, and fresh ginger to small bowl. Stir to combine.
4. Stir spice mixture into squash mixture.
5. Stir in water. Simmer 5 minutes.
6. Stir in vegetable stock.
7. Simmer 15 minutes.
8. Remove squash soup from heat source.
9. Add soup to blender in batches. Puree until smooth.
10. Return pureed soup back to stockpot.
11. Stir in cream. Season with salt.
12. Simmer just until heated through. Serve hot.
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