SPICY BUTTERNUT SQUASH AND APPLE SOUP ENJOY DAN:

      SPICY BUTTERNUT SQUASH AND APPLE SOUP by CHEF DAN:

Serves 4-6

INGREDIENTS:

1-3 pound butternut squash, halved and seeded

2 tablespoons butter

1 onion, diced

2 cloves garlic, sliced

1 thumb-size fresh ginger, grated

2 tart apples, peeled, quartered and chopped

8 cups vegetarian broth

1(14.5 Oz) can black beans

1/8 teaspoons EACH cayenne pepper, cinnamon, cardamom, allspice and nutmeg

Sea salt and freshly ground black pepper to taste

1/2-cup sherry wine

1 (19 Oz) can Mae Ploy coconut milk

1/2-cup sour cream (optional)

DIRECTIONS:    (PREHEAT OVEN TO 375 F)

1.   Pour a thin layer of water in a baking dish.

2.   Place squash halves cut side down on the dish.

3.   Bake for about 40 minutes.

4.   Cool slightly, then remove the peel; set aside.

5.   Melt the butter in a soup pot over medium-heat when sizzling.

6.   Add onion, garlic and ginger and sauté for 4 minutes.

7.   Pour in broth into the pot; add black beans, apples and cook for 20 minutes.

8.   Add the squash and with an immersible blender, puree until smooth.

9.   Season the soup with cayenne pepper and next 7 ingredients.

10.                Stir in the sherry and coconut milk.

11.                Heat through and ladle into bowl; top with dollop of sour cream.

FOODIST DAN: