Ingredients
2 tbsp. olive oil
2 tbsp. unsalted butter
2 shallots, minced
1 garlic clove, minced
1 tbsp. crystallized ginger, minced
1/4 tsp. ground turmeric
1/4 tsp. ground cumin
1/4 tsp. ground cinnamon
1/4 tsp. saffron threads, crumbled
8 medium carrots, scrubbed, sliced into 1/4-inch-thick rounds
2 cups butternut squash, cut into 1-inch cubes (about 1/3 medium squash), peeled and seeded
5 cups vegetable broth, page 27 or water 1/2 C. apple cider
1 cup vanilla-flavored yogurt
salt and ground pepper, to taste
Preparation
Heat the oil and butter in a large pot over medium heat.
Add the shallots and garlic and cook, stirring often, until golden, about 2 minutes.
Add the ginger, turmeric, cumin, cinnamon, and saffron and stir until very fragrant, about 1 minute.
Stir in the carrots and squash and cover.
Cook, stirring often, until the carrots begin to soften, about 5 minutes.
Add the broth and cider and bring to a simmer.
Reduce the heat to low and cover.
Simmer, stirring occasionally, until the vegetables are very tender, about 45 minutes. In batches, purée the soup with the yogurt in a blender or food processor until smooth.
If serving hot, return to the pot, season with the salt and pepper, and gently reheat, being sure not to boil the soup or the yogurt will curdle.
If serving cold, transfer to a bowl and cool.
Cover and refrigerate until chilled, at least 2 hours.
Season with the salt and pepper shortly before serving.
