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From Christie’s Corner

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 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)

Heat a large pot over medium-high heat. Add the oil and sauté the onions for a few minutes. Add the garlic, ginger, ground cumin and ground coriander, cooking for a couple more minutes. Add the squash, tossing to coat in the spices. Add the stock. Bring to a boil, then reduce to a simmer and cook, covered for 10 minutes. Add the apples and cook another 10 to 20 minutes, or until the squash is cooked.
Puree with an immersion blender or in a blender. Season to taste. 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.

Serves 6 to 8
Keywords: Apple,squash,vegetarian   Category: Soups/Stews    Cookbooks:
Recipe by Dave Ferguson     Added: September 25, 2014 by deebeeeff     Last Updated: June 27, 2015
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