Directions: Cut in half and seed squash, place flesh side down on parchment covered roasting pan with a 1/2 — 1 C water / Roast at 350º until fork tender — usually 30 to 40 minutes / When
cool, scoop cooked squash from skin and spoon straight into the soup pot / While squash is roasting, sauté onion in olive oil for 5 minutes, add garlic and cook for 2 more minutes / Add apples, apple juice, turmeric, curry and / or chili paste, stir together and cook briefly, a minute or so / Add cooked squash and 2 quarts of the
stock or water / Stir to mix / Simmer slowly with lid on for 30 minutes, stirring occasionally / Taste and adjust seasoning and cooking time as needed / / Remaining
liquid is added after soup has been blended.
Beach Cottage Blog Recipe Notes * any
stock will do, I like to use chicken for taste but if you are veggie or don't have chicken any
stock is good * you may want to lose a garlic clove, I love garlic so throw in three * you may need to adjust the
liquid level by adding more
stock * I grab whatever herbs are plentiful in the garden but a shake of dried mixed herbs is
cool here too * apple cider vinegar is good in this if you have it lurking in the cupboard, but any vinegar works