Puréed Summer Squash Soup with Raita

Puréed Summer Squash Soup with Raita
Photo by Sarah Jay


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

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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