Dinner Tonight: Curried Squash And Apple Soup Recipe

• 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

1. Preheat the oven to 500u0b0F. 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.

acorn squash, canola oil, curry powder, tart apples, onion, garlic, ginger, vegetable broth, lime, kosher salt, yogurt

Taken from www.seriouseats.com/recipes/2008/10/curried-squash-and-apple-soup-recipe.html (may not work)