Curried Squash and Apple Soup

Ingredients

• 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

Directions

1. Heat the oven to 500ºF. Roast the squash for 50 minutes, until tender all the way through. Scoop out the flesh and put it aside.
2. While the squash roasts, warm the oil in a large pot set over medium heat. Drop in the mustard seeds; after 30 seconds or so, stir in the curry powder and cook it for a minute and a half, stirring now and then.
3. Add the apples and the reserved squash, followed by the onion, garlic, ginger, and vegetable broth. Bring the pot to a boil, then lower the heat so the soup simmers. Cook for 20 minutes.
4. Puree the soup until smooth. Gently stir in the yogurt and garnish with lime. Taste and add salt only if the soup needs it.