Apple and curried squash autumn soup

A spicy blend to warm you up

If you love a good bowl of comforting soup, but you’re really excited about making butternut soup again this autumn, try this tasty, spicy blend.

This soup contains the perfect blend of creamy squash, sweet apple, and a touch of lime and mustard seed to give it that extra warming kick.

Ingredients

• Two medium acorn squash, cut in half with the seeds removed
• Quarter cup canola oil
• Four teaspoons mustard seed
• Three tablespoons curry powder
• Two large apples, peeled and cored
• One onion, chopped
• 10 garlic cloves, peeled and smashed
• One and a half tablespoons of ginger, chopped finely
• Four cups vegetable broth
• One lime, cut into thin rounds
• Two teaspoons kosher salt
• Three-quarter cup yoghurt

Method

Preheat the oven to 260 C. Place the squash in an oven dish and cook for 50 minutes, or until the squash is nice and soft. Scoop out the flesh and set aside.

• Pour the oil into a large pot, add the mustard seeds and cook on medium heat for 30 seconds. Then add the curry powder and cook, stirring occasionally for one and a half minutes.
• Add the apples, onion, squash, garlic, ginger, and vegetable broth. Bring the mixture to a boil and reduce to a simmer. Cook for 20 minutes.
• Blend the soup until smooth and then carefully stir in the yoghurt. Garnish with lime slices and season with a little salt if desired.

Recommended reading: 5 Post-Easter weight loss tips

1. Prev:How Japanese women prioritise weight loss
2. Next:Diets that actually work