Appetites: Warm up with this fall-inspired soup from chef and food writer Beth Dooley

Ginger squash and apple soup

Serves six

Butternut squash with smooth, thin skins are the easiest to peel, but any winter squash will work well in this recipe (except spaghetti).

Use a tart apple, like Haralson.

Ingredients

• 2 tablespoons coconut oil or butter

• 1 small onion, thinly sliced

• 2 tablespoons thinly sliced fresh ginger,

• or 1 tablespoon dried ginger

• 2 tablespoons curry powder

• 1 1⁄2 pounds butternut or kuri squash, peeled and seeded and cut into 1-inch pieces

• 1⁄2 cup apple, chopped

• 2 1⁄2 to 3 cups water

• 1 can (13.5 ounces) unsweetened coconut milk

• 1 teaspoon grated lime zest

• 2 tablespoons fresh lime juice, or more to taste

• 1 tablespoon honey, or to taste

• Salt and freshly ground black pepper, to taste

• 1⁄4 cup chopped cilantro

Directions

In a large heavy pot, heat the coconut oil or butter over moderate heat and sauté the onion and ginger, stirring until the onion is softened, about 5 to 7 minutes.

Stir in curry powder and cook until fragrant, about 1 minute.

Add the squash, apple and enough water to cover and bring to a boil over high heat.

Cover partially, reduce the heat and simmer over low heat until soft, about 25 minutes.

Stir in coconut milk, lime zest and juice, honey and season with salt and pepper.

Stir in the cilantro and serve right away.

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