This recipe appears in:What Fall Foods Are You Excited For?
The only reason I agreed to eat this soup is because Barbara Kafka was involved (and because the wife cooked it for me). It does take some time, but if a loved one decides to make it for you, then sit back and relax: good things await.
Kafka is the matron of high heat. Here, she blasts the acorn squash, then cooks it with apples--a great combo. But I think her real secret is the lime and, especially, the mustard seed. It provides the sharp, warming kick to the smooth soup, making each bite interesting and varied.
It's the odd blended soup that actually works.
About the author: Nick Kindelsperger is a co-founder of The Paupered Chef, a blog dedicated to saving time and money while enjoying food in every way possible. He sells wine for a living and lives in Columbus, Ohio.
- 2 medium acorn squash, cut in half and seeds removed
- 1/4 cup canola oil
- 4 teaspoons mustard seed
- 3 tablespoons curry powder
- 2 large tart apples, peeled and cored
- 1 onion, chopped
- 10 garlic cloves, peeled and smashed
- 1 1/2 tablespoons ginger, finely chopped
- 4 cups vegetable broth
- 1 lime, cut into thin rounds
- 2 teaspoons kosher salt
- 3/4 cup yogurt
Preheat the oven to 500ºF. Place the squash in the oven and cook for 50 minutes, or until soft. Scoop the flesh out and set aside.
Meanwhile, pour the oil into large pot over medium heat. Add the mustard seeds and cook for 30 seconds or so, then add the curry powder and cook, stirring occasionally, for a minute and half.
Add the apples, squash, onion, garlic, ginger, and vegetable broth. Bring to a boil, and then reduce to a simmer. Cook for 20 minutes.
Blend the soup until smooth. Carefully stir in the yogurt and garnish with lime. Season with salt if needed.