How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Acorn Squash Veloute with Ginger and Mustard Seeds?

You need 9 ingredients. The key ingredients include: 3 tablespoons plus 1 teaspoon vegetable oil, 2 1/2 cups chopped onions, 8 cups 1-inch pieces peeled acorn squash (about 3 1/4 pounds), 2 tablespoons chopped fresh ginger, and more.

Is Acorn Squash Veloute with Ginger and Mustard Seeds suitable as soups & stews?

Yes, Acorn Squash Veloute with Ginger and Mustard Seeds falls under the Soups & Stews category and is a great choice for this type of meal.

How do I store leftover Acorn Squash Veloute with Ginger and Mustard Seeds?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Acorn Squash Veloute with Ginger and Mustard Seeds Recipe

Name: Acorn Squash Veloute with Ginger and Mustard Seeds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons plus 1 teaspoon vegetable oil; 2 1/2 cups chopped onions; 8 cups 1-inch pieces peeled acorn squash (about 3 1/4 pounds); 2 tablespoons chopped fresh ginger; 4 1/2 cups (or more) canned low-salt chicken broth; 2 tablespoons tomato puree; Pinch of cayenne pepper; 1 tablespoon cumin seeds; 1 tablespoon mustard seeds

Acorn Squash Veloute with Ginger and Mustard Seeds – a delicious recipe with vegetable oil, onions, acorn, fresh ginger, chicken broth, tomato puree. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Servings: persons

3 tablespoons plus 1 teaspoon vegetable oil
2 1/2 cups chopped onions
8 cups 1-inch pieces peeled acorn squash (about 3 1/4 pounds)
2 tablespoons chopped fresh ginger
4 1/2 cups (or more) canned low-salt chicken broth
2 tablespoons tomato puree
Pinch of cayenne pepper
1 tablespoon cumin seeds
1 tablespoon mustard seeds

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
1042 kcal
Category
Soups & Stews

Eats Now Editorial Team

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Acorn Squash Veloute with Ginger and Mustard Seeds

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