Name: Creamy Yellow Squash And Apple Curry Soup With Toasted Coconut
Yield: 4 servings
Ingredients: extra-virgin olive oil; 1 medium sweet onion, finely chopped; 1 clove garlic, minced; 2 teaspoons grated fresh ginger; 2 teaspoons curry powder; pinch of cayenne pepper; 4 yellow squash, sliced into 1/2 inch rounds (about 1 1/2 pounds); 1 quart chicken broth; 1 Granny Smith apple, peeled, cored, and chopped; sea salt and freshly cracked black pepper to taste; 1/4 cup flaked sweetened coconut, lightly toasted, for garnish

Servings: 4 persons

extra-virgin olive oil
1 medium sweet onion, finely chopped
1 clove garlic, minced
2 teaspoons grated fresh ginger
2 teaspoons curry powder
pinch of cayenne pepper
4 yellow squash, sliced into 1/2 inch rounds (about 1 1/2 pounds)
1 quart chicken broth
1 Granny Smith apple, peeled, cored, and chopped
sea salt and freshly cracked black pepper to taste
1/4 cup flaked sweetened coconut, lightly toasted, for garnish

1
Heat the extra-virgin olive oil in a medium pot over medium-high heat. Add the onion and garlic and cook until softened, about 5 minutes. Stir in the ginger, curry powder, and cayenne pepper. Cook for 1 minute. Add the yellow squash and chicken broth. Bring to a boil and simmer for 10 minutes. Stir in the apple and simmer until tender, about 5 minutes. Season with sea salt and freshly cracked black pepper.
2
Carefully transfer the some of the soup to a blender. Cover the rim of the blender with a towel and puree it in batches until smooth and creamy. This soup can be served warm or cold. Reheat the soup and ladle it into bowls for a warm curry soup. For a cold soup, refrigerate in a pitcher or bowl. Garnish with toasted coconut at serving time.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Creamy Yellow Squash And Apple Curry Soup With Toasted Coconut

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