Curried Squash and Apple Soup

A great soup with a bit of spice!  From Food and Drink Holiday 2000.

2 tbsp vegetable oil
1 cup chopped onions
1 tbsp grated ginger
2 tsp curry paste
4 cups peeled, diced butternut squash
2 cups peeled chopped green apples
6 cups chicken or vegetable stock
1/2 cup coconut milk
3 tbsp chopped mint

1. Heat oil in soup pot on medium heat.  Add onions and saute fro 3 minutes or until softened.  Stir in ginger and curry paste.  Saute for 1 minute, add squash and apples and saute for 2 more minutes or until vegetables are coated with spices.
2. Pour in stock bring to boil and reduce heat to medium low.  Simmer gently for 20 minutes or until vegetables are softened.  Puree soup in batches in food processor or blender.  Return to heat and add coconut milk.  Bring to boil, then simmer for 5 minutes or until flavours are combined.  Season well with salt and pepper.  Stir in mint.