Roasted Squash Soup With Cumin

1. 1

   Preheat the oven to 400 degrees and line 1 large and 1 small baking sheet with aluminum foil.

2. 2

   With a large knife, split the squash in half, then scoop out and reserve the seeds.

3. 3

   Brush the cut side of the squash with 2 teaspoons of oil and sprinkle with salt and pepper.

4. 4

   Place cut side down on the large baking sheet and roast until very tender, about 35 minutes.

5. 5

   Remove any orange fibers from seeds and rinse them under running water.

6. 6

   Drain and place on paper towels to dry.

7. 7

   Toss seeds with the remaining teaspoon of oil and 1/2 teaspoon of the cumin, and season with salt.

8. 8

   Place on the small baking sheet, cover loosely with foil and roast along with the squash, stirring occasionally, until well browned, about 10 minutes.

9. 9

   Remove from the oven and set aside.

10. 10

    Scoop the flesh from the squash shells and place it in a kettle.

11. 11

    Add the chicken stock, garlic, vinegar, sugar, cayenne and remaining cumin.

12. 12

    Bring to a boil, lower and simmer, uncovered, for 10 minutes.

13. 13

    Working in small batches, transfer the soup to the container of a blender and blend until smooth.

14. 14

    Return the soup to the pan.

15. 15

    Stir in the cream and bring back just to a simmer.

16. 16

    Season with salt and pepper to taste and serve garnished with the cumin seeds.

* Per serving · 4 servings · Values may vary.