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Acorn Squash Velouté with Ginger and Mustard Seeds

Prep time
5 mins
Special Diets
Vegan | Vegetarian
Food Allergies
Dairy-free | Gluten-free
Adapted from Bon Appetit


A velvety, pureed soup topped with toasted cumin and mustard seeds. Acorn squash is spiced with ginger and cayenne, which adds quite a bit of flavor and gives this soup a slightly fancy feel.


4 1⁄2 cbroth
2 Ttomato puree
1 pncayenne pepper
1 Tcumin seeds
1 Tmustard seeds
3 Toil (plus 1 tsp)
2 1⁄2 conions (chopped)
8 cacorn squash (or 3 1/4lbs., peeled and chopped into 1 inch pieces)
2 Tfresh ginger (chopped)


In a heavy stock pot, heat oil and sauté onions until lightly golden, about 8 minutes. Add squash and ginger and continue braising for another 5 minutes. Add broth, cover and simmer for about 20 minutes or until squash is tender. Transfer portions of this mixture to a blender and puree. After entirely pureed and returned to the same pot, add the tomato puree and cayenne. Season to taste with salt and pepper. Continue simmering to blend flavors, adding more broth if soup is too thick. Just before serving, toast cumin and mustard seeds in remaining teaspoon of oil or about 2 minutes or until fragrant. Ladle soup into bowls, garnish with toasted seeds and serve piping hot.