Happy Comfort Food - Curry Squash Soup...the TJ way!

Here's the recipe for my curry squash soup. I have to say I've been making it so long, I just eyeball amounts, so I'm guessing when I write down the amount of squash and whatnot. Thankfully, its really hard to mess up. When in doubt, just make sure you have twice as much squash as apples, and enough broth or water to cover everything while it cooks and you should be fine.

This is the way I make this soup using Trader Joe's Red Curry Sauce. It completely doable using curry paste, just more involved, and I can't remember all the correct amounts right now, so for safety's safe (that's saftey of your tongue) use the sauce. If you're still feeling ambitious, I seem to remember cooking the onions with garlic, ginger, and curry paste, and then adding coconut milk when I added to broth to the soup......good luck. :)

Katy's Curry Squash Soup - the TJ way

1 medium onion, chopped
4 cups butternut squash, chopped (TJ has bags pre-chopped in the produce section...two should do it)
2 cups apple, chopped (Any apple but red delicious or granny smith)
2 cups potato, chopped
4 cups broth or water (I like a half and half mixture myself)
1/2 bottle of TJ's (Trader Joes) Red Curry Sauce
salt and pepper

In a 5 quart pot, saute onions over oil. When onions start to get translucent and soft, add the curry sauce. Cook for 1-2 minutes, so the sauce gets hot and releases its oils. Add squash, apples, enough broth to cover everything, and salt and pepper. Cover and simmer until squash and apples are soft. Blend or mash this together into a creamy consistency. (If you don't have an emulsion blender, blend soup in portions in your countertop blender) Add potatoes. Cover and simmer until potatoes are soft. Serve hot with bread.