Squash and Apple Soup
- 12 large sweet onion (diced)
- 18 cup olive oil
- 1 12 teaspoons mild curry paste
- 1 teaspoon turmeric
- 1 medium gala apples (diced)
- 12 small acorn squash (roasted the night before)
- 2 cups pumpkin puree
- 4 cups chicken stock
- 14 cup apple juice
- 1 (400 ml) can coconut milk
- Sweat the diced onion in a large pot with the olive oil.
- Add the mild curry paste, tumeric and diced gala apple.
- Stir to combine.
- Scrape acorn squash from skin and add to pot with pumpkin.
- Stir in chicken stock and apple juice and bring to a boil for 10 minutes.
- Reduce to simmer and puree mixture with emulsion blender until smooth and creamy.
- Taste for seasonings.
- Salt and Pepper?
- Which I used neither.
- Add can of coconut milk.
- Bring back to warmth and serve.
sweet onion, olive oil, curry, turmeric, gala apples, acorn, pumpkin puree, chicken stock, apple juice, coconut milk
Taken from www.food.com/recipe/squash-and-apple-soup-396804 (may not work)