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Nutrition Facts
Serving Size 1 (1092g) Recipe makes 2 servings The following items or measurements are not included below: mild curry paste
Calories 890
Calories from Fat 555		(62%)
Amount Per Serving		%DV
	Total Fat 61.7g	94%
	Saturated Fat 40.8g	203%
	Monounsaturated Fat 14.5g
	Polyunsaturated Fat 3.0g
	Trans Fat 0.0g
Cholesterol 14mg		4%
Sodium 812mg		33%
Potassium 1704mg		48%
Total Carbohydrate 73.1g		24%
	Dietary Fiber 9.8g	39%
	Sugars 35.9g
Protein 21.1g		42%
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Squash and Apple Soup

Recipe #396804 | 25 min | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: bjd
Oct 28, 2009

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.

SERVES 2 -4 , 4 cups (change servings and units)

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.