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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Was home from work with a cold today and was craving a bowl of comforting soup. But not that canned stuff. Looked in the fridge at the leftovers and this is what ended up in the pot. Served with a side of couch blanket and a good book. Maybe I like sick days after all. :) 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:
1. Sweat the diced onion in a large pot with the olive oil.
2. Add the mild curry paste, tumeric and diced gala apple. Stir to combine.
3. Scrape acorn squash from skin and add to pot with pumpkin.
4. Stir in chicken stock and apple juice and bring to a boil for 10 minutes.
5. Reduce to simmer and puree mixture with emulsion blender until smooth and creamy.
6. Taste for seasonings. Salt and Pepper? Which I used neither.
7. Add can of coconut milk. Bring back to warmth and serve.
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