Apple Mulligatawny

An Indian specialty, this is my recipe
for a well spiced mulligatawny with
curry paste, Granny Smith apples,
and smooth coconut milk.

Ingredients:
1 tbsp vegetable oil
1 cup chopped onion
1 cup diced carrot
1 cup thinly sliced celery
1 tbsp minced gingerroot
2 cloves garlic, minced
1 tbsp curry paste
1/2 tsp each salt and pepper
1 cup coconut milk
2 cups chicken stock
2 cups cubed butternut squash
4 cups diced Washington Granny Smith apples
2 cups diced cooked chicken
1/4 cup chopped fresh coriander

Directions:
In deep skillet, heat oil over medium high heat.
Add onion, carrot and celery; cook, stirring occasionally,
until tender but not browned, about 10 minutes.
Stir in gingerroot, garlic, curry paste,
salt and pepper and cook one minute.
Pour in coconut milk and chicken stock and bring to a boil.
Add squash and reduce heat to simmer for 15 minutes.
Add apple and chicken and cook just until apples are tender
but still hold their shape, about 10 minutes more.
Sprinkle with coriander and serve with
warm naan bread or cooked basmati rice.