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)
  • 1 small head garlic, cut across the equator; plus 1 tablespoon minced garlic
  • 2 Tbs. minced jalapeño
  • 2 tsp. kosher salt; more to taste
  • 1 Tbs. minced fresh ginger
  • ½ tsp. brown mustard seeds
  • 1 tsp. vegetable oil
  • + 11 more ingredients
    • 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
    • ½ tsp. coriander seeds
    • ½ tsp. cumin seeds
    • 1 lb. zucchini or other summer squash (unpeeled), sliced ½-inch thick
    • ¼ tsp. cumin seeds
    • ½ tsp. onion seeds (optional)
    • ¼ tsp. kosher salt; more to taste
    • 1/8 tsp. cardamom seeds or 1 green cardamom pod (optional)

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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