Dinner Tonight: Curried Squash and Apple Soup
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.
Curried Squash and Apple Soup
- serves 4 -
Adapted from Soup Way Life by Barbara Kafka
Ingredients
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
Procedure
1. 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.
2. 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.
3. Add the apples, squash, onion, garlic, ginger, and vegetable broth. Bring to a boil, and then reduce to a simmer. Cook for 20 minutes.
4. Blend the soup until smooth. Carefully stir in the yogurt and garnish with lime. Season with salt if needed.
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4 Comments:
Sounds delicious, but do you cook the lime slices in the soup and remove them before pureeing (I'm assuming this is a pureed soup), or do you use them as a garnish?
juliec at 6:45PM on 10/17/08
Looks like part of the recipe got cut off... ? Assuming the soup is to be pureed with a blender and served with the lime slices as garnish?
Or maybe not. Hard to tell.
LoCo at 1:19PM on 10/18/08
The last sentence clearlys states "garnish with lime."
BellaLuna at 1:41PM on 10/22/08
I recently discovered, to my delight, that by far the easiest way to cook a winter squash was to stick a knife into it a few times then put it in the microwave on high for 7-10 minutes, until it's tender inside (stick another thin blade in). When you open it up, the seeds scoop out easily, and you are ready to roll. I did with with a buttercup squash the other day (looks like a small, dark green pumpkin), mashed it with butter and salt and a little brown sugar, and it was the best squash I've ever eaten!
adbw83 at 9:35AM on 10/23/08