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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
1 lime, sliced across into very thin rounds
3/4 cup yogurt
|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.|