Butternut Squash & Apple Soup

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Ingredients:

• 2 tablespoons of Olive Oil 

• 1 Apple 

• 1 inch of fresh Ginger chopped small

• 4 garlic cloves 

• ½  Yellow Onion 

• 1 red onion 

• 1 tsp Curry Paste 

• 1 can Coconut Milk 

• 1 tsp peanut butter 

• Chicken Broth or Homemade stock 

• Salt & pepper 

Instructions:

DIRECTIONS 

1. Pre-heat the oven to 375.
   
2. Cut the squash in two. 
   
3. Place cut sides up in the oven covered tightly with foil.
   
4. Bake for 30-50 mins until easily pierced with a knife.
   
5. Scoop out the flesh and set aside.
   
6. Heat 1 tablespoon of oil.
   
7. Add the onion, garlic and ginger & saute over a low heat until golden 8-10 mins.
   
8. Add the apple, squash, spoon of curry paste, spoon of peanut butter, pint of stock.
   
9. Bring to a simmer for 10 mins until the apple is tender, then blitz the lot with the immersion blender.
   
10. You could serve dressed with a swirl of cream or some chopped up coriander (or cilantro if you are American). But it’s perfect undressed.