The silky smooth texture and a light, delicate sweet flavor from the yellow squash combines well with the tartness of the Granny Smith apple. The combination of curry powder and yellow squash gives this light, creamy soup a bright yellow color making it both pretty and flavorful. The fresh ginger and pinch of cayenne infuses spiciness throughout the dish. I like to make the soup ahead of time and serve it cold. Toasted sweet coconut make the perfect crunchy garnish.

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