Puréed Summer Squash Soup with Raita

Puréed Summer Squash Soup with Raita
Photo by Sarah Jay


  • 1 large onion, sliced (to yield 1-½ cups)
  • ½ tsp. coriander seeds
  • 1 small head garlic, cut across the equator; plus 1 tablespoon minced garlic
  • ½ tsp. cumin seeds
  • 1 lb. zucchini or other summer squash (unpeeled), sliced ½-inch thick
  • 2 Tbs. minced jalapeño
  • ¼ tsp. cumin seeds
  • + 11 more ingredients
    • ½ tsp. onion seeds (optional)
    • 2 tsp. kosher salt; more to taste
    • ¼ tsp. kosher salt; more to taste
    • 1 Tbs. minced fresh ginger
    • 1/8 tsp. cardamom seeds or 1 green cardamom pod (optional)
    • ½ tsp. brown mustard seeds
    • 1 tsp. vegetable oil
    • 12 sprigs fresh cilantro with roots, if possible (1 packed cup); more leaves for garnish
    • ¼ tsp. fresh lime juice
    • 3 Tbs. unsalted butter
    • ½ cup whole-milk yogurt

In a bowl, combine the yogurt and salt. Heat the oil in a small pan over medium heat until it shimmers. Add the mustard seeds, cumin seeds, and onion seeds, if using. When they start to pop, add the oil and seeds to the yogurt. Stir, taste, and add salt, if needed. Put the cilantro, halved garl...

View full recipe at Fine Cooking


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