October 15, 2018
Soups/Stews, Vegetables, Indian,
Stove Top, Spices, Oil more
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"Recipe source: Christopher Kimball's Milk Street (Sept./October2018)"
In an pot over medium high heat heat 2 tablespoons of the oil and then add the squash, carrots and 2 teaspoons salt and cook stirring occasionally until squash begins to brown (3- 5 minutes). Stir in the onion and count to cook another 3-5 minutes or until onion softens.
Stri in the spices (ginger - coriander) plus 1/4 teaspoon cayenne and 2 teaspoons salt and cook another 30 seconds or so. Pour in 5 cups of water and bring to a simmer and cook covered on medium low heat for 10-15 minutes or until squash is tender and can be pierced. Remove from heat and let cool, uncovered for 10-15 minutes.
In a skille over medium heat add 1 teaspoon oil, pipettes and 1/4 - 1/2 teaspoon cayenne and 1/4 teaspoon salt and cook stirring for 3-5 minutes. Set aside.
Using an immersion blender puree the squash mixture until mixture is smooth and then stir in the yogurt. Top with additional yogurt and the spiced pepitas before serving.
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