You either love or hate this soup- it’s a texture thing. I love it, and I love it very spicy.

Ingredients
1 medium onion, chopped
1 clove garlic, chopped
2 medium potatoes, peeled and chopped
2 packages frozen butternut squash or pumpkin or carrots (I spared you the fresh squash/pumpkin method)
1 fresh apple or pear, peeled and chopped
*2-3 heaping tablespoons of Patak’s Hot Curry Paste (star ingredient!!)
1/4 cup plain yogurt (optional)
2 tablespoons chopped fresh mint (optional)
Tablespoon Slivered almonds or pumpkin seeds (optional)
2 tablespoons extra virgin olive oil
1 Teaspoon salt
1/2 teaspoon pepper
1 box low sodium chicken broth

Instructions
Sauté onion, salt and pepper in olive oil for 3-5  minutes
Add garlic, sauté 3 more minutes
Add potatoes, coat with oil, and sauté a few minutes
Add squash, pumpkin or carrots
Add Patak’s Curry Paste and stir thoroughly
Add apple or pear
Add chicken broth and simmer until potatoes are soft, about 15-20 minutes
Use a hand blender to blend until very smooth and creamy

Optional
Finely mince the mint and add to yogurt
Stir together and add to soup as garnish (the yogurt and mint cool the spicy soup)
Garnish with slivered almonds or pumpkin seeds for crunch

Advanced tip: Add more or less curry paste to your taste. Experiment with different garnishes like chopped apples, candied nuts or ginger.