Curried Butternut Squash and Apple Soup
2 tablespoons extra virgin olive oil
1 large yellow onions, chopped
2 tablespoons curry powder
1 large butternut squash, peeled, seeded and chopped
2 medium red apples, peeled and chopped
1 teaspoons coarse salt
1/2 teaspoon ground black pepper
1 14-ounce can full fat coconut milk
2 cups low sodium chicken stock
1. Heat the olive oil in a large soup pot and sauté the onion over medium heat for 5 minutes, until the onions are soft. Stir in the curry powder and continue sautéing for another 30 seconds.
2 Add the squash, apples, salt and pepper to the pot and stir in well. Slowly add in the chicken stock and coconut milk. Bring to a boil, cover, then bring down to a simmer for 20 minutes, until the squash and apples are very soft.
3. Puree the soup in a Vita Mix or blender. Do this in small batches to prevent the liquid from spurting.
4. Pour the soup back into the pot. Season with more salt and pepper if necessary. Garnish with Spiced Pumpkin Seeds.