Acorn Squash and Apple Soup

SERVES: 6 PREP: 20 min. COOK: 40 min.

Ingredients

• 2 medium acorn squashes, peeled and cut into cubes;
• 2 cups apple, diced;
• 1 cup onion, diced;
• 1 cup celery, diced;
• 3 cups homemade chicken stock;
• 1 cup full-fat coconut milk;
• Curry powder, to taste;
• 2 tbsp. cooking fat;
• Sea salt and freshly ground black pepper to taste;

 

Preparation

1. Preheat your oven to 350 F.
2. Place the squash cubes on a baking sheet and roast for 30 to 40 minutes or until they easily break apart with a fork.
3. Place the cooked squash in a big bowl, mash them, and set aside.
4. In a large saucepan, melt the cooking fat over a medium heat. Add the apple, onion, celery, and carrot, and cook until tender (about 6 to 8 minutes).
5. Add the chicken stock. Cover and let simmer for another 6 to 8 minutes.
6. Add the mashed squash, coconut milk, and curry powder, and season to taste.
7. With a blender or food processor, puree the soup (it’s easier to work in batches if you don’t have an immersion blender). Be extra careful, hot liquid into a blender can create pressure. Hold the lid tight onto the blender with the help of a towel.
8. Place the soup back in the saucepan and on the heat until it’s warm again, and serve hot.