I make winter squash soup twenty different ways, depending upon the type of squash and how I season it. This soup has double apple flavoring and a touch of curry powder. The addition of coconut milk makes it rich, while using coconut water adds flavor but keeps the soup lighter. The topping takes it a big step beyond ordinary. If you like this soup and want to vary the topping, try the Apple and Squash Relish (pg 282) or Apple Chutney (pg 279) recipes from Vegan Under Pressure.
This is the first in a series of posts about holiday cooking. I hope to help you make cooking for your holiday meals and parties easier.