Curried Squash and Apple Soup |
| Name: |
Victoria Tristan |
| Base: |
NAS Whidbey Island |
| Recipe: |
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
Procedures
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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