Thai Acorn Squash & Honeycrisp Apple Soup with Crushed Chocolate Biscotti

Ingredients…serves 6
2 tbsp olive oil
4 cloves minced garlic
2 shallots diced
2 tsp minced ginger
2 tbsp red Thai curry paste
4 cups Vegetable stock
5 cups diced acorn squash 1″ cubes
2 Honeycrisp Apples peeled and diced
1 sweet potato peeled and diced 1 inch cubes
2 limes juice and zest
1 15 oz can coconut milk
few dashes of hot sauce
1 tsp kosher salt
1/2 tsp black pepper
chocolate biscotti for garnish

Directions…Heat olive oil in a large soup pot…add garlic, ginger and shallots and sauté 2 minutes until fragrant…add curry paste and mix well for 2 minutes..add a drop of stock if mixture gets too dry..
Add raw squash,Honeycrisp and Sweet Potato along with stock and bring to a boil..then reduce and simmer for 20 minutes until vegetables are tender and softened..Remove from heat..set aside 10 minutes..using an immersion blender or food processor blend until smooth..bring back to stove and heat until just hot and add coconut milk,salt and pepper and lime zest and juice…taste and adjust seasonings if necessary ..Serve immediately with crushed biscotti and sprig of fresh rosemary or oregano..Enjoy🌞

Tips..Be sure vegetables are well cooked through..Other seasonal apples can be used if Honeycrisps aren’t available..


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