THAI CROCK-POT SQUASH SOUP WITH APPLES ENJOY DAN:

             THAI CROCK POT SQUASH SOUP WITH APPLES by CHEF DAN:

Serves 8

INGREDIENTS:

1 tablespoon olive oil

1 tablespoon butter

2 onions, chopped

1 thumb-size fresh ginger, minced

3 garlic cloves, minced

1 tablespoon red curry paste

1 tablespoon tamarind concentrate

8 cups peeled, butternut squash, chopped

2 apples, peeled and cut into 1-inch pieces

3 cups vegetable stock

3 new potatoes, quartered

2 tablespoon lime juice

1 (19 Oz) can Mae Ploy coconut milk

Sea salt and freshly ground pepper to taste

2 tablespoons fresh cilantro, chopped

DIRECTIONS:

1.    Heat oil, and butter in a skillet over medium-heat when sizzling.

2.   Add curry paste and stir for 1 minute or until fragrant.

3.   Add onion, ginger, tamarind, and garlic and sauté 8 minutes.

4.   Combine onion mixture, squash and next 6 ingredients in a crock-pot and cook 6-8 hours.

5.   Pour in lime juice and coconut milk.

6.   Using an immersion blender; blend until smooth.

7.   Sprinkle with fresh cilantro.

ENJOY DAN:                                                BUON-APPETITE!!