Curried Squash & Apple Soup
1 onion, chopped
oil for sauteing
3 tart apples, peeled & cored (or not) & chopped
2 cups or more squash, cooked
3-4 cups vegetable stock
1-2 teaspoons fresh, minced or grated ginger (or to taste)
1+ teaspoons garam masala (or to taste)
1+ teaspoons curry powder (or to taste)
Saute the onion in oil until soft. Add apples, squash, and stock; simmer until tender (about 30 minutes). Add spices, letting your tastebuds be your primary guide: measurements are guesstimates, though ginger is more prevalant than any other. Let those spices simmer for some time, then puree. Garnish with a shake of cinnamon.
This is colorful, delightful, rich, soothing & satisfying. Heats up well & makes a darn good breakfast food, too.