Serious Eats: Recipes

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.

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