Ingredients:
Squash Pickles:
2½ medium squash, ends trimmed
¼ cup seasoned rice vinegar
1 tablespoon minced fresh mint, plus extra for garnish
Soup:
2 medium squash, ends trimmed
3½ cups low-sodium chicken or vegetable broth
1 small white onion, finely chopped
3 tablespoons uncooked brown rice
2 teaspoons curry powder
1½ teaspoons minced ginger
½ teaspoon dry mustard
1 cup almond or coconut milk
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
4 tablespoons plain Greek-style yogurt
Directions:
To Make the Squash Pickles:
Cut the squash into very thin slices (you can use a mandoline if you have one) and place them in a small bowl. Toss them with the vinegar and mint. Cover and refrigerate for 4 hours, up to 2 days.
To Make the Soup:
1. Cut the remaining squash into thin slices and put them in a medium pan. Add the broth, onion, rice, curry powder, ginger, and dry mustard. Stir to submerge the rice. Bring everything to a boil on high heat; reduce the heat to medium-low and simmer for 20 minutes, or until the squash is tender.
2. Puree the mixture in batches in a blender or food processor, use caution if using a blender, holding the top down with a cloth or potholder. Stir the milk, salt, and pepper into the soup. Taste and add more salt and/or pepper as needed. Cover and refrigerate the soup for 3-4 hours, or up to 2 days.
3. Pour the squash pickles into a strainer. Divide the soup between eight bowls. Top each with a dollop of yogurt, a couple of squash pickles, and a pinch of minced mint.
Serves 8