Japanese Squash (Kiri) this year and really like their starchy, mild-tasting flesh. It blends well. It is during Soup Season that I particularly recommend you buy a Vitamix Blender... you won't regret it. (If you order by phone, please use my referral #COUPON=06-002685 and name, Cynthia Zirkwitz, I will send you a small gift in thanks, as well you will have your shipping costs paid).
1 medium Kiri Squash, scrubbed and steamed until soft -- Scoop out seeds
1 large Granny Smith Apple, diced
1 medium Onion, diced
2 tsp. grated fresh Ginger
4 cloves Garlic, chopped
2 C. apple juice
14 oz / 400 ml Coconut Milk
5 C. water (with about 1/4 C. Apple Cider Vinegar incl) (adjust as desired)
2 tsp Salt
Pepper, to taste
**additional ingredients that I added:
2 C. cooked brown rice and beans (from fridge)
2 T. Turmeric
2 T. Curry Powder
Steam the entire squash (skin and all). Remove the seeds and ends, but keep the skin and pulp around the skin. Sauté the apple and onion in boiling Water for about 5 minutes to soften. Add ginger and garlic and stir for 1 minute more. Add the remainder of the ingredients at this time and bring the mixture to a boil. Once boiling, reduce heat, cover and cook until everything is soft, approximately 30 minutes.
Whirl up in a blender or food processor. Grate black pepper on top.
This is such a lovely, comforting, delicious soup-- I think you'll love it!