Curried Apple Squash Soup [WF/GF/DF/V]
Denise Roseland / Lakewinds Natural Foods
A great soup for the early fall when apples are at their best. Adjust curry to your liking.
Yields 6-8 servings
Ingredients:
1 tablespoon canola or olive oil
1 1/4 cups diced onions
4 teaspoons curry powder
2 cups pumpkin purée
3 medium granny smith apples, core, peel and dice
6 cups vegetable broth
2 teaspoons lemon juice
1 teaspoon salt
1/4 teaspoon pepper
Instructions:
Heat oil in soup pot. Add onions and cook till tender. Add curry powder and cook 5 minutes. Add pumpkin, apples and broth and simmer 15 minutes. Add lemon juice, salt and pepper. Carefully puree in blender (put wet towel over the top and don't fill more than halfway). Taste, adjust seasoning and serve.