Curried Squash and Apple Soup

Name: Curried Squash and Apple Soup
Yield: Makes 8 cups (2 l); 4 to 6 main-course servings or 8 first-course servings
Cuisine: Italian
Ingredients: 4 teaspoons black mustard seed; ¼ cup (65 ml) vegetable oil; 2 medium acorn squash, cut in half lengthwise, and seeds and fibers removed; 1½ tablespoons very finely chopped peeled ginger; 4 cups (1 l) Roasted Vegetable Broth; 1 medium onion, cut into chunks; 10 medium cloves garlic, smashed and peeled; 2 large Granny Smith or other tart apples, quartered, cored, cut into 1-inch (2.5-cm) cubes, and tossed with the juice of 1 lime; 3 tablespoons curry powder; 1 lime, sliced across into very thin rounds; ¾ cup (180 g) yogurt; Lime juice, to taste; 2 teaspoons kosher salt

Preparation info

Makes 8 cups 2 l ) ;
4 to 6
main-course servings or 8 first-course servings

Difficulty
Easy

Appears in

Soup

By Barbara Kafka

Published 1998

About

This vegetarian soup can be a silky and succulent first course for a fall or winter evening; but I prefer to serve it as a main course with boiled rice on the side and a sprinkling of raisins and slivered almonds on top. A chutney would not be out of place.

Ingredients

2 medium acorn squash, cut in half lengthwise, and seeds and fibers removed
¼ cup (65 ml) vegetable oil

Europe
Asia
Italy
India
China
Milan
Genoa
Main course
Starter
Mediterranean
Tuscany
Vegetarian
Soup
Gluten-free
Winter
Summer

Method

Heat the oven to 500°F (260°C; highest gas mark; #9 British regulo). Roast the squash cut side up in a roasting pan for 50 minutes, or until soft. Scoop the pulp from the squash.

In a medium saucepan, stir together the vegetable oil and mustard