This intriguing soup can be made ahead of time and reheated when needed.
Use a sweet, crisp apple such as Mutsu (also known as Crispin).
Servings: 4 to 6
Ingredients
¼ cup butter
2 cups chopped onion
2 cups peeled and diced apple
4 cups chopped zucchini
1 teaspoon Thai green curry paste
5 cups chicken stock
Salt and freshly ground pepper
¼ cup coconut milk
Garnish
2 tablespoons chopped fresh mint
Method
Heat butter in a pot over medium-high heat. Add onion and apple and sauté until soft but not brown, about 5 minutes. Stir in zucchini and curry paste and sauté 1 minute longer.
Stir in chicken stock and coconut milk and bring to a boil. Reduce heat to low and simmer for 20 to 25 minutes or until zucchini is tender.
Cool slightly, then purée in batches in a food processor or blender until smooth.
Return mixture to pot, season with salt and pepper and garnish with mint.
Lucy Waverman