Ingredients:
2 lb. winter squash (acorn, butternut and delicata) (about 6 cups)
1 medium onion, peeled and chopped
2 medium apples, cored and chopped (about 1½ cups)
½ of a lime, zested and juiced
4 tsp. cilantro leaves, minced
3 tbsp. cooking oil
1-2 tbsp. curry powder
½ – 1 tsp. ground cinnamon
6 cups vegetable stock OR water
1½ cups apple cider OR juice
1 cup plain OR Greek yogurt
½ tsp. salt, more to taste
¼ tsp. ground black pepper, more to taste
1-2 tsp. brown sugar (optional)
Equipment:
Oven
Cutting board
Kitchen knife
Baking sheet
Peeler
Microplane
Juicer
Measuring cups and spoons
Cooktop
Large pot with a lid
Jar with a lid OR other container for dressing
Food processor OR immersion blender
Directions:
- Preheat the oven to 375ºF and wash all the fresh ingredients.
- Carefully cut the squash in half lengthwise and remove seeds and stringy parts. Roast, cut side down, on a greased baking sheet until easily pierced with a fork, about 45-60 minutes.
- While the squash is roasting, peel, chop, zest, juice, and mince the remaining fresh ingredients as noted in the ingredients list.
- Heat the oil in another large pot over medium-high heat. Carefully add the onion, listening for the sizzling sound. Cook, stirring occasionally for 8-10 minutes, or until they are soft and translucent.
- Add the apples, curry powder and cinnamon. Stir frequently for about 1 minute so the spices don’t burn–it’s ok if they stick to the bottom of the pan a bit.
- Add the vegetable stock to the pot. Bring to a boil, cover and then turn down the heat to low and simmer for 15-20 minutes, or until the apples are soft. Then remove from the heat.
- To make the dressing, combine the yogurt, cilantro leaves, lime zest and juice, salt, and black pepper in a jar with a lid (or another container) and shake or mix thoroughly.
- Check the squash in the oven by piercing with a fork. If the fork easily goes through then carefully remove the squash from the oven and allow to cool before scooping out the flesh.
- Add the roasted squash to the pot and let the soup cool down for at least 30 minutes.
- Purée the soup, either in a food processor or with an immersion blender. Add more salt and pepper to taste, and a little brown sugar if it isn’t sweet enough. Serve a dollop of the dressing on each bowl of soup.
“Curry” is popularly used to describe a South Asian-style spice mix or dish. It is a British colonial term that may have come from the Tamil word “kari”. While not giving a complete picture, “curry” can be useful as a general term to introduce rich and warming flavors that are characteristic of South Asian, as well as other food traditions.