creamy Thai coconut squash soup

  •  1 qrt of organic       chicken stock
  •  1 ½ c whole canned coconut milk
  •  1 lrg organic  onion chopped
  •  2 organic carrots peeled and chopped
  • 1 med organic potato chopped
  • 1 med organic apple
  • 2 c fresh cooked organic butternut squash
  • 1 tbsp Thai curry paste or more if desired
  • Sea salt to taste

 Combine chopped onion, carrots, potato and apple in a pot with chicken stock.  Bring to a boil and simmer until ingredients are tender, about 15-20 minutes. Add cooked squash and Thai curry paste to pot.  When cool enough to handle, run contents through a blender until smooth. Return to pot and stir in coconut milk until well blended.  Add salt to taste.  Serve as an appetizer for  your thanksgiving meal.

Variations: use whole organic cream in place of coconut milk and replace  thai curry paste with 1 tsp cinnamon. Sprinkle with nutmeg to garnish, for a more traditional flavor.