Written by Lindsay Nixon
I was tempted to call this "apple pie soup" because it fills the house with that exact aroma when it's simmering. Who needs glade candles? Just make a pot of soup! This simple soup is pure bliss -- the apples and cinnamon naturally compliment the squash flavoring and the hint of curry with a touch of nutmeg helps capture the essence of Autumn. (It's even better the second day!) Enjoy!! 
Like warm apple pie in a bowl.
Chef's Notes: Any red skinned apple will do such granny smith, gala or mcintosh. You can also substitute brown sugar for the pure maple syrup.
Cook whole squash in microwave for 8-10 minutes or until you can stab it with a fork easily. Allow the squash to slightly cool so it is safe to handle. Cut in half, scoop out the seeds and discard. Scoop out the flesh and transfer to a medium saucepan. Add apples, spices and 1 cup water, stirring to mix completely. Bring to a boil over high heat then reduce to low and summer until apple pieces are very tender, about 15-20 minutes. Transfer to a blender, add non-dairy milk and puree until smooth and creamy. Add syrup and blend again.
Posted on October 7, 2008
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