Apple Mulligatawny Soup ( Chicken )

From the Washington Apple Commission.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1  tablespoon  vegetable oil
• 1  cup  chopped onion
• 1  cup  diced carrot
• 1  cup  thinly sliced celery
• 1  tablespoon  minced gingerroot
• 2  garlic cloves, minced
• 1  tablespoon curry paste
•  salt and pepper
• 1  cup coconut milk
• 2  cups  chicken stock
• 2  cups  cubed  butternut squash
• 4  cups  diced granny smith apples
• 2  cups  diced  cooked chicken
• 1⁄4 cup  chopped fresh coriander

Directions

1. In deep skillet, heat oil over medium high heat. Add onion, carrot and celery; cook, stirring occasionally, until tender but not browned, about 10 minutes.
2. Stir in gingerroot, garlic, curry paste, salt and pepper and cook one minute.
3. Pour in coconut milk and chicken stock and bring to a boil.
4. Add squash and reduce heat to simmer for 15 minutes.
5. Add apple and chicken and cook just until apples are tender but still hold their shape, about 10 minutes more.
6. Sprinkle with coriander and serve with warm naan bread or cooked basmati rice.