This was a fantastic soup we made a couple of weeks ago that utilizes all the garden goodness put away for the winter: squash, apples, homepressed cider, onions and garlic. We made a monster batch, and so we just kept roasting squashes that needed to be used soon (they were starting to get a bit wrinkled on the edges). Roasting the garlic and squash seems to make a huge difference for my tastes, as would the fresh apple cider instead of apple juice from concentrate.
2 medium sized sweet winter squashes (butternut, kuri, butternut, sweetmeat) - roasted
1 large apple
2 Tbls olive oil
2 tsp fresh ginger
4 cloves garlic - chopped
2 cups apple juice or cider
14 oz coconut milk
3 cups vegetarian broth or water
2 tsp salt
2 Tbls curry powder
more salt and pepper to taste
Cut your squashes in half and face down on a baking sheet. Roast at 400 degr F until the flesh becomes soft and slightly carmelized. Scoop out seeds and remove skin. Set to the side.
Sautee the apple and onion in olive oil for about 5-10 minutes. Add ginger, garlic, salt and curry powder and continue to stir. Do not let the garlic brown. Add the squash and the remainder of the ingredients and bring to a boil. Once boiling, reduce to a simmer. Puree completely for a smooth texture, or puree only half for a slightly more chunky style. Both are delicious.
Recipe inspired and adapted from PCC Cooks Instructor Omid Roustaei