CURRIED APPLE-SQUASH SOUP
Thai meets the Canadian harvest in this velvety apple-squash soup. Any sweet or sweet-tart apple will do, such as Honeycrisp, Crispin, Empire, Cortland or McIntosh. 15 ml (1 tablespoon) vegetable oil 1 onion, chopped 750 ml (3 cups) diced kabocha or butternut squash 250 ml (1 cup) peeled, chopped apples 30 ml (2 tablespoons) freshly grated ginger 15 to 30 ml (1 to 2 tablespoons) Thai red curry paste 500 ml (2 cups) chicken or vegetable stock 1 400 ml tin coconut milk 15 ml (1 tablespoon) fish sauce 30 ml (2 tablespoons) fresh lime juice Garnish: 125 mL (1/2 cup) finely cilantro leaves or Thai basil
1. In a large saucepan or Dutch oven, heat the oil over medium. Add the onion and cook until soft, about five minutes.
2. Add the diced squash and cook, stirring often, until the squash begins to brown, about five minutes. Add the apples, ginger and curry paste and cook, stirring often until the paste is distributed. About three minutes.
3. Increase heat to medium-high, add chicken or vegetable stock and bring to a boil. Reduce heat to a simmer, and cook until the squash and apples are soft, about five minutes.
4. Stir in the coconut milk, fish sauce and lime juice.
5. In a blender, working in batches, purée the soup until smooth. You can also purée the soup right in the pot with an immersion blender, but the finished soup won’t be as velvety.
6. Pour soup into bowls. Sprinkle with chopped cilantro or Thai basil.
Prep time: 15 minutes Cook time: 25 minutes