Puréed Summer Squash Soup with Raita

Puréed Summer Squash Soup with Raita
Photo by Sarah Jay


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

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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