Acorn Squash and Apple Soup


  • 2 medium acorn squash, cut in half and seeds removed
  • 1/4 cup canola oil
  • 4 teaspoons mustard seed
  • 1½ 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 quarters


Preheat the oven to 400ºF. Place the squash in the oven and cook for 50 minutes, or until soft. Scoop the flesh out and set aside. 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.

Add the apples, squash, onion, garlic, ginger, and vegetable broth. Bring to a boil, and then reduce to a simmer. Cook for 20 minutes. Blend the soup until smooth. Serve with lime quarters

From Serious Eats


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