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    CURRIED SQUASH AND APPLE SOUP
    from "Soup, A Way of Life" by Barbara Kafka

    This vegetarian soup can be a silky and succulent first course for a fall or winter evening; but I prefer to serve it as a main course with boiled rice on the side and a sprinkling of raisins and slivered almonds on top. A chutney would not be out of place.

    Makes 8 cups; 4 to 6 Main-Course Servings or 8 First-Course Servings
    INGREDIENTS (CLICK TO BUY)

    2 medium acorn squash, cut in half lengthwise, and seeds and fibers removed
    1/4 cup vegetable oil
    4 teaspoons black mustard seed
    3 tablespoons curry powder
    2 large Granny Smith or other tart apples, quartered, cored, cut into 10-inch cubes, and tossed with the juice of 1 lime
    1 medium onion, cut into chunks
    10 medium cloves garlic, smashed and peeled
    1 1/2 tablespoons very finely chopped peeled ginger
    4 cups vegetable broth
    Lime juice, to taste
    2 teaspoons kosher salt

    For Serving
    1 lime, sliced across into very thin rounds
    3/4 cup yogurt

    Print recipe
    PREPARATION

    Heat the oven to 500°F. Roast the squash cut side up in a roasting pan for 50 minutes, or until soft. Scoop the pulp from the squash.
    In a medium saucepan, stir together the vegetable oil and mustard seeds over medium heat until the seeds are popping (be careful – it is very easy to burn the spices if the oil gets too hot). Stir in the curry powder and cook, stirring constantly, over medium-low heat for about 1 1/2 minutes.
    Stir in the apples, squash, onion, garlic, ginger, and stock. Bring to a boil. Lower the heat. Simmer for 20 minutes, or until the apples and onions are soft.
    In a food processor, working in batches, puree the soup; or pass through the medium disc of a food mill. The soup can be made ahead to this point and refrigerated for up to 3 days.
    Return the soup to the pot and heat through. Season with the lime juice and salt. Top each serving with a thin slice of lime and a dollop of yogurt.


    Product nutrition and information
     Quantity Ingredients Est.Price
      Acorn Squash - $1.99/lb
     Farm Fresh
     
      Granny Smith Apples, 4-Pack - $4.99/4pk
     Farm Fresh
     
      Limes - $0.99/ea
     Farm Fresh
     
      Organic Yellow Onion, Medium - $1.99/lb
     Medium
     
      Garlic - $3.99/lb
     Farm Fresh, Med
     
      Ginger Root - $3.99/ea
     6oz
     
      Imagine Organic Vegetable Broth - $3.99/ea
     32 fl. oz.
     
    For Serving
      Fage TOTAL Plain Whole Milk Greek Yogurt - $1.69/ea
     7oz  
     
    You May Already Have
      Mazola Right Blend Cooking Oil - $6.59/ea plus tax
     48oz
     
      FreshDirect Mild Curry Powder - $3.79/ea
     2oz
     
      Morton's Coarse Kosher Salt - $2.69/ea
     48oz
     
      Vanns Black Mustard Seed
    This product is currently unavailable.
     
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