Squash and Apple Soup
Ready In: 25 mins
Serves: 2-4
Yields: 4 cups
Ingredients
- 1⁄2 large sweet onion (diced)
- 1⁄8 cup olive oil
- 1 1⁄2 teaspoons mild curry paste
- 1 teaspoon turmeric
- 1 medium gala apples (diced)
- 1⁄2 small acorn squash (roasted the night before)
- 2 cups pumpkin puree
- 4 cups chicken stock
- 1⁄4 cup apple juice
- 1 (400 ml) can coconut milk
Directions
- 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.
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