Butternut Squash 'Mulligatawny'

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Los Angeles Times


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1 large (4-pound) or 2 medium (2-pound) butternut squash

2 tablespoons, plus 2 teaspoons olive oil, divided

Kosher salt

Freshly ground black pepper

3 cups apple juice

2 tart green apples, cored, diced (about 3 cups)

3 cloves garlic, minced

3/4 cup diced carrots

3/4 cup diced celery

1 1/2 cups diced onion

1 tablespoon chopped fresh ginger

1 tablespoon chopped fresh lemon grass

1 bay leaf

1 teaspoon chopped fresh thyme

1 tablespoon curry powder

2 tablespoons uncooked basmati rice

4 cups chicken stock

1 cup heavy cream

1 cup plain yogurt

1 tablespoon chopped cilantro

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