Halve 3 large butternut squash and bake about 30 minutes at 400F, until soft. Cook 2 apples, peeled and cored, until soft, in a large soup pot. Add the squash, 2 cans coconut milk, 4 Tbs mild curry paste and 6 cups chicken broth. Using an immersion blender, blend until smooth. Add salt and pepper to taste. Add more broth if the soup is too thick. Serve with crusty bread.
– Laurel Giasson andMatt Theoret, Frog Peak Cafe. 1418 Hwy 6, Crescent Valley, 250-359-7261. “Cook from your heart and all will be delicious.”