Thai Butternut Soup with apples

prep time:: 30 minutes
total time:: 1 hour

Makes 8 servings

This yummy soup is a blend of two recipes given me by local chefs. The soup is very spicy, but you can eliminate the red curry paste if you can’t take the heat.

ingredients

2 T canola oil
1 onion, chopped
1 celery rib, chopped
1 carrot, peeled and chopped
4 cloves garlic, chopped,
2 T fresh ginger, peeled and chopped
2 large granny smith apples, peeled and diced
1 butternut squash, peeled, seeded, and diced
1 T red curry paste (to taste)
1 bay leaf
1 T salt
1 t pepper
2 quarts of water (just enough to cover vegies)
1 can coconut milk
3 T chopped cilantro
1 T honey
1 T garlic chile paste (if desired)

directions

Saute onions in hot oil until soft. Add garlic, ginger, celery, and carrot and saute a few more minutes until tender. Add apples, squash, red curry paste, bay leaf, salt, and pepper. Cover with water and bring to boil. Cover pot and simmer until squash and apples are tender, 10-20 minutes. Remove from heat and allow to cool slightly. Puree in batches in blender until smooth. Return to pot, add coconut milk, cilantro, honey and garlic chile paste. Reheat but do not boil. Serve.

Source: Susan