Squash-Apple Soup with Curry
2 cooking apples (washed, cored, and chopped into chunks)
2 medium carrots (washed, chopped into chunks)
1 small onion (finely chopped)
1 clove garlic (minced)
2 tbsp olive oil
4 cups chicken or veggie broth
2 cups coconut milk
1 Tbsp vindaloos curry paste (or to taste)
Salt and pepper to taste
Place the squash halves cut side down in a glass baking dish with 1 inch of water. Bake at 350 degrees for just over 1/2 hour (or until soft). Set on the counter until cool enough to touch.
While squash is baking, saute the onion in olive oil until transparent. Add the garlic and chopped carrot. When the onion is cooked, stir in the apple chunks and veggie broth and simmer at the back of the stove until you have the squash ready.
When squash is cool enough to touch, scoop out the squash flesh and puree until smooth. Add the squash to the veggies in broth. Simmer for about 1/2 hour. Meanwhile, prepare the curry.
In a small pan, warm up the coconut milk with the curry paste until bubbling. Simmer a couple minutes, stirring. Add the curry sauce to the soup and simmer another few minutes.
Serve with yogurt (or soy substitute) if you like.