As the weather gets colder all I seem to want to eat is soup.
And I love inventing soups with whatever I happen to have on hand. It's one of the easiest meals in the world. Almost anything goes.
Tonights little creation turned out amazingly well. It has that perfect balance of sweet, spicy and tangy.... great for those cold winter nights like tonight.
read on for the details...
Curried Apple & Acorn Squash Soup
1 medium sized acorn squash
2 medium sized red apples (peeled, cored & sliced)
1 onion, chopped
1 Tablespoon olive oil
Juice from 1 lime
1 Tablespoon curry powder
2 cups soup stock
1 can coconut milk (approx 400ml)
1 Tablespoon brown sugar
Salt & pepper to taste
Cayenne pepper, optional
Preheat oven to 425 degrees
Cut squash into quarters and place in a baking dish with a little bit of water. Bake for 40 minutes, until cooked through.
In a large soup pot, fry the onion in a little olive oil over medium-high heat until soft. Add the apple slices, lime juice and curry powder and mix well. Then add in the soup stock, bring to a boil and then reduce to simmer. Add in the coconut milk.
When the squash is cooked through and cooled slightly, scrape out the flesh (discarding the skin) into the soup. Don't worry about the size/shape of the pieces... the soup will all get blended together in the end.
Let the soup simmer for 15 minutes to allow all the flavours to blend.
Blend the soup in batches in a food processor or blender, and transfer back to the soup pot. Add in the brown sugar, salt and pepper to taste, and a good pinch of cayenne pepper.