Ingredients

• 2 tablespoons grapeseed oil
• 1 tablespoon minced ginger
• 1 teaspoon coriander seeds
• 1 teaspoon cumin seeds
• 1 teaspoon fenugreek seeds
• 1 teaspoon smoked paprika
• 4 cups chopped butternut squash
• 4 cups vegetable broth
• A pinch of salt and pepper
• 2 tablespoons butter
• 1 teaspoon fennel seeds
• A pinch of salt
• 8 ounces asparagus, trimmed and chopped into 1-inch pieces

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Instructions

1. For the soup: Put the oil into a large saucepan and, when it is hot, add the ginger, coriander seeds, cumin seeds, fenugreek seeds and paprika and cook for 1 minute. Add the butternut squash and broth and bring to a simmer. Cook until the squash is very tender, 25 to 30 minutes.
2. Working in small batches, puree the squash and liquid in a blender until smooth. Taste and adjust seasoning. Pour into a clean pot to reheat.
3. For the asparagus: Place a skillet over medium heat and add the butter. When it begins to foam, add the fennel seeds, salt and asparagus and saute for a few minutes until the asparagus is bright green and tender but still crunchy.
4. To serve: Ladle the hot soup into a serving bowl and garnish with the asparagus.
5. Cook's Note: When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.