Roasted Squash Soup

Name: Roasted Squash Soup
Ingredients: 1 1/2 pounds butternut squash, halved and seeded; 1 acorn squash, halved and seeded; 1/2 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; 2/3 cup sherry; 5 cups vegetable broth; salt and pepper to taste; 1 pinch cayenne pepper, or to taste

13 ingredients

5 steps

Ingredients

1 1/2 pounds butternut squash, halved and seeded
1 acorn squash, halved and seeded
1/2 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
2/3 cup sherry
5 cups vegetable broth
salt and pepper to taste
1 pinch cayenne pepper, or to taste

Directions

1

Preheat oven to 400 degrees F (200 degrees C).
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.
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.
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.
5

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