Ginger Gold Apple and Squash Soup

Serves 6 to 8 (or maybe 4?)

* 2 tbsp vegetable oil
* 2 onions, diced
* 2 cloves garlic, minced
* 1 tbsp fresh gingerroot, grated
* 2 dried red chilies (optional)
* 2 tsp ground cumin
* 1 tsp ground coriander
* 1 medium butternut squash, peeled and chopped
* 6 cups chicken stock (or vegetable broth)
* 4 Ginger Gold apples, peeled, seeded and chopped
* salt and pepper to taste
* old cheddar, cream, creme fraiche (plain yogurt for the health conscious)

Instructions

1. Heat a large pot over medium-high heat. Add the oil and saute the onions for a few minutes.
2. Add the garlic, ginger, ground cumin and ground coriander, cooking for a couple more minutes.
3. Add the squash, tossing to coat in the spices.
4. Add the stock. Bring to a boil, then reduce to a simmer and cook, covered for 10 minutes.
5. Add the apples and cook another 10 to 20 minutes, or until the squash is cooked.
6. Puree with an immersion blender or in a blender.
7. Season to taste.
8. Serve with grated old cheddar, a splash of cream or a dollop of creme fraiche. Those who live on the edge may do all three.

(via: christie’s corner)

23 October