Squash
Dinner in a Hurry Curried Squash Soup

What You Need:
2½ lbs winter squash (We used Red Kuri, but you can use any type.)
1 medium sweet onion, chopped
1 tart apple, peeled, cored and chopped (We used Jonagold.)
1½-2 cups water, depending on dryness of the squash
½ cup coconut milk
1 Tbsp jarred vegetable or chicken stock (We used Better than Bouillon.)
1½ tsp sweet curry powder
2 Tbsp oil of choice
Salt to taste
Grated ginger to taste (optional)
What You Do:
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Split winter squash and place in a small casserole dish or microwave-safe bowl face up. Microwave on high for 5-6 minutes.
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Turn dish around halfway and microwave for 5-6 minutes more. When done, remove seeds and scoop squash out. Set aside to partly cool.
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In a heavy pot, such as a Dutch oven, saute onions and apples in oil until golden brown.
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Place onions and apples in a food processor or blender and pulse until smooth.
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Add squash, water, and vegetable or chicken stock, and process until creamy. Add more water if necessary.
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Pour mixture into heavy pot. Whisk in curry powder and coconut milk. If you use ginger, add it at this point. Simmer mixture for 15-20 minutes.
Serves 4-6.
Variations: You may serve soup with a dollop of plain yogurt, sour cream, chopped peanuts, cilantro, mint, etc. Let your imagination run wild!