Squash Soup with Ginger

(from Stearns Farm Newsletter, October 20 2008)

Serve this smooth soup in small cups to start an elegant autumn feast or in bowl with heart bread and a salad for a light but filling casual supper.  Adapted from consciouschoice.com.

3 Tbs + 1 tsp vegetable oil

2 1/2 cups chopped onions

8 cups (about 3 lbs) peeled winter squash, in 1" pieces

2 Tbs peeled, minced fresh ginger root

4 1/2 cups low-salt chicken or vegetable broth

2 Tbs tomato puree

pinch cayenne pepper

1 Tbs EACH cumin and mustard seed

Heat 3 tablespoons of oil in a heavy pot over medium-high heat.  Add onions and saute until slightly golden -- about 8 minutes.  Add squash and ginger and saute 5 more minutes.  Add broth, reduce heat, and simmer until squash is tender - about 35 minutes.  Working in batches, puree squash in a blender, then return mixture to the pot.  Add tomato puree and cayenne.  Season with salt and pepper.  Simmer about 10 minutes to reheat, adding more broth in needed.  Just before serving, heat remainig oil in a skillet over medium heat.  Add cumin and mustard and stir until fragrant - about 2 minutes.  Ladle soup into bowls, top with seed mixture and serve.  Variation:  Garnish each bowl with a dollop of plain, whole-milk Greek yogurt and/or a few fresh cilantro leaves.  Serves 4-6.