Squash and Apples  - Two Sweet Delights

Here's a soup for those of you looking for a little sweet in autumn.  

24 oz. of chicken or vegetable stock
1 lb. butternut squash, peeled, seeded and cut into 2-inch pieces
1 med. apple, peeled, cored and cut into 2-inch pieces
1sm.. onion, finely chopped
1 med. shallot, finely chopped
1 tsp. finely chopped fresh rosemary or 1/2 tsp. dried
2 tsp. finely chopped fresh thyme or 1 tsp. dried leaf
1/2 c coconut milk
1/2 tsp. salt
1/4 tsp. finely ground pepper

Extra rosemary, parsley or thyme leaves

Heat stock in 6 quart enamel or stainless steel casserole until simmering.

Add squash, apple, onion, shallots, and herbs. Simmer covered for 30 minutes or until all vegetables are soft and tender.

Puree in food processor fitted with steel blade or in blender.

Return to pan and add coconut milk. Add salt and pepper and simmer for 6 minutes. Taste for seasoning.

Ladle into soup bowls and garnish with herbs

Green Lentil Soup

Lentils are a great vegetarian protein source. Try red, green and French lentils to see which you like best.

2 T unsalted butter or coconut oil                                1 lrg yellow onion, chopped

3 cloves garlic, chopped                                               1/2 t red pepper flakes

5 1/2 c. veg broth or water                                            1 1/2 c. green lentils 

3 T unsalted butter                                                         1 T. Indian curry powder

1/2 c. coconut milk                                                          sea salt

1 bunch fresh chives

Combine 2 T butter or coconut oil, onion, garlic, and red pepper flakes in large soup pot over medium heat, stirring  until onions soften, 

Add broth and lentils and simmer, covered, between 20-30 minutes until lentils are tender. 

Warm 3 T butter in small saucepan and let it brown. When it gets fragrant stir in curry powder and saute until spices are fragrant, < 1 minute

Remove lentils from stove, stir in coconut milk and 1/4  tsp salt, and puree . 

Stir in half the spiced butter, serve drizzled with remaining spice butter and sprinkle with chives.