Summer is not quite over, especially given the warm weather, but school has already begun and the leaves are slowly starting to turn. As with any season, come culinary traditions and seasonal delights. Fall, being the season that is to prepare us for winter is usually thought of as the season of soups and stews. With this in mind, here is OLM’s very first fall recipe for this year: a curried squash and apple soup. This nutritional and easy recipe is not only a wholesome comfort food, but it’s guaranteed to tickle every soup lover’s taste buds. Enjoy it with fresh bread or a crispy baguette. Bon Appetite!
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.