2 granny smith apples, peeled and diced
1 c. vegtable broth
1/2 Tbs. grated fresh ginger
1 Tbs. grated fresh galangal ginger
2 cloves garlic, crushed
1/4c. unsweetened tamarind nectar
2 packages frozen winter squash, thawed
1 15 oz. can coconut milk
1/4 c. fresh chopped cilantro
salt and pepper to taste
1. In a large saucepan over medium heat, saute the apple, gingers, garlic, and broth until the apples are tender. (about 5 minutes)
2. Add the tamarind nectar and winter squash. Stir well and simmer for 2-3 minutes.
3. Add the coconut milk and simmer until thoroughly heated making sure that soup does not boil.
4. Season to taste with salt and freshly ground black pepper. Garnish with fresh cilantro and serve.
*For a heartier soup, add a scoop of steamed jasmine rice before garnishing with cilantro.
