Roasted Squash Soup

Ingredients

1 ½ pounds butternut squash, halved and seeded
1 acorn squash, halved and seeded
½ small spaghetti squash, halved and seeded
3 tablespoons butter
1 large onion, chopped
3 cloves garlic, minced
1 tablespoon minced fresh ginger root
1 teaspoon curry powder
2 tart green apples - peeled, cored and chopped
⅔ cup sherry
5 cups vegetable broth
salt and pepper to taste
1 pinch cayenne pepper, or to taste

Instructions

Step 1
Preheat oven to 400 degrees F (200 degrees C).

Step 2
Place the squash, cut side down, on baking sheets and roast for 45 minutes, or until flesh is soft. Scoop out the flesh into a large bowl.

Step 3
In a medium saucepan over medium heat, melt the butter. Saute the onion, stirring frequently, for 5 minutes or until tender. Stir in the garlic, ginger and curry powder and cook 1 minute. Add the apples and sherry and simmer for 10 minutes, or until apples soften.

Step 4
Puree batches of the squash flesh and broth in a food processor or blender. Transfer the squash puree to a large saucepan. Puree the apple/sherry mixture and stir into pureed squash.

Step 5
Heat over medium heat and season with salt, pepper and cayenne, to taste.

Roasted Squash Soup

Ingredients

Instructions

Tags

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