Baked Apple and Acorn Squash Soup

Submitted by Baked Apple and Acorn Squash Soup
Submitted by Baked Apple and Acorn Squash Soup

In this recipe I wanted to create "New England Autumn in a bowl." The idea hit me to roast fresh apples, squash, and aromatics together - an experiment I found enthralling. To make things more interesting, I decided to blend these New England fall flavors with traditional North Indian curry spices, drawing on my background in Indian cuisine. The result was a nostalgia yet exotic, complex and satisfying dish.




3 small acorn squash (halved with seeds removed and chopped into eighths) 3 small apples (washed cored and chopped into eighths) 2 medium sized carrots (washed roughly chopped) 1 small onion (finely chopped) 1 clove garlic (minced) 2 tablespoon olive oil (plus extra for coating the vegetables) 5 whole cloves (crushed) ¼ teaspoon cumin seeds ¼ teaspoon coriander powder ¼ teaspoon cinnamon powder ¼ teaspoon turmeric ¼ teaspoon garam masala ⅛ teaspoon ginger powder ⅛ teaspoon nutmeg ⅛ teaspoon cardamom powder A pinch of asafatida powder A pinch of chili powder 1 cup plain yogurt 4 cups water 1 cup milk 2 tablespoon cream 1 tablespoon creamy peanut butter (trans fat free) Salt and pepper to taste

Nutritional information

No nutrition information available


1. Preheat the oven to 400 degrees. Coat the squash, apples, carrots, and onions lightly in olive oil and season with salt and pepper. Place the squash pieces in two roasting pans and pile in the apples, carrots, and onions. Cover the pans with aluminum foil and roast for 40 minutes. Once the squash mixture is well cooked, remove the pans from the oven and allow to cool. Use a spoon to scoop the flesh from the squash and discard the skins.
2. Pour the baked squash, apples, onions, and carrots into a large mixing bowl and add the milk, yogurt, peanut butter and about half the water. Use an immersion blender to achieve a chunky puree. The colors of each vegetable should still be identifiable, but the liquids should have formed an emulsion.
3. In a large saucepan, heat the oil and fry the cumin seeds and crushed cloves. When the seeds begin to crackle, add in the remaining spices and saute for about 20 seconds. Reduce the heat, add in the garlic, and saute for a few seconds more.
4. Pour the squash puree into the sauce pan and bring to a low boil. Stir in the yogurt and season liberally with salt and pepper. Reduce the heat and simmer for another 5 - 10 minutes. Serve hot and garnish with additional yogurt or fresh apples.