Curried Apple, Carrot and Butternut Squash Soup (serves 8 as a first course)

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Another Autumn favorite that will be part of our Michaelmas Feast on the 29th is a curried vegetable soup. It’s warming but not overwhelming, and the ginger and lemon give it a light crisp finish. Some cooks may prefer yogurt to the coconut milk – I do know that it works really well! In terms of the apples, I don’t peel them. I like the color the skins add, and when the soup is pureed, they pretty much disappear. This soup is easy to prepare, and gets even better with sitting in the refrigerator for a couple of days before serving. The big thing about the dishes for Michaelmas is that they take advantage of the autumn harvest and deliver a sense of warmth and fellowship to your table. And because everyone is there to celebrate the harvest and think about their “quests” for the coming year. What are you seeking, and where do you hope to find it? My money is on more fresh, organic, and local produce for 2014. ~ Glyn

Currried Apple, Carrot, and Butternut Squash Soup (serves 8 as first course)
6 whole carrots, peeled and sliced
4 apples, cored and quartered
1 medium butternut squash, peeled and cubed
1 medium white onion, chopped
1 clove garlic, minced
2 tbs vegetable oil
2 c water, or broth (chicken or vegetable)
2 c unsweetened coconut milk
2 tsp curry powder
1 tsp cinnamon
1 tsp cumin
1 tsp coriander
1 tsp garam masala
½ tsp ginger
Juice of ½ lemon

Fresh basil leaves and grated coconut for garnish

Saute the onion and garlic in the oil. Add the broth, carrots, squash and apples. Bring to a boil. Add the spices, reduce the heat, cover and cook until the vegetables are done. Let cool enough to safely handle. In small batches puree the solids in a blender or food processor. Return to the pan and add coconut milk. Serve at once with garnishes or cool and refrigerate for up to two days.

 

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This entry was posted by Glyn Ruppe-Melnyk.

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