Roasted Three Squash Soup

Name: Roasted Three Squash Soup
Ingredients: 1 butternut squash, halved and seeded; 1 acorn squash, halved and seeded; 1/2 spaghetti squash, seeded; 1 medium head garlic; 3 tablespoons butter; 1 large onion, chopped; 1 teaspoon minced fresh ginger root; 1 teaspoon curry powder; 2 Granny Smith apples - cored, peeled and chopped; 2/3 cup dry sherry; 3 (14.5 ounce) cans vegetable broth; 1 small red bell pepper, minced; 1 sprig fresh rosemary, chopped; 2 tablespoons chopped fresh parsley; 4 leaves fresh basil, chopped; 1 teaspoon dried thyme; cracked black pepper to taste; salt to taste; cayenne pepper to taste; 2 zucchini, chopped; 3 green onions, chopped; 1 cup hot water

22 ingredients

6 steps

Ingredients

1 butternut squash, halved and seeded
1 acorn squash, halved and seeded
1/2 spaghetti squash, seeded
1 medium head garlic
3 tablespoons butter
1 large onion, chopped
1 teaspoon minced fresh ginger root
1 teaspoon curry powder
2 Granny Smith apples - cored, peeled and chopped
2/3 cup dry sherry
3 (14.5 ounce) cans vegetable broth
1 small red bell pepper, minced
1 sprig fresh rosemary, chopped
2 tablespoons chopped fresh parsley
4 leaves fresh basil, chopped
1 teaspoon dried thyme
cracked black pepper to taste
salt to taste
cayenne pepper to taste
2 zucchini, chopped
3 green onions, chopped
1 cup hot water

Directions

1

Preheat oven to 375 degrees F (190 degrees C). Place the butternut, acorn and spaghetti squashes cut side down on a roasting pan. Wrap garlic in foil, or place in a garlic roaster. Roast squash and garlic in preheated oven for 50 to 60 minutes.
2

Melt butter in a large pot or Dutch oven over medium heat. Saute the onion for 5 minutes, stirring frequently. Stir in ginger and curry powder; cook 3 more minutes. Stir in apples and sherry; reduce heat to medium-low and simmer for 15 minutes. Transfer mixture to a blender and set aside.
3

When the squash and garlic are done squeeze half the garlic into the apple mixture. Process mixture for 1 minute until blended, but still slightly chunky. Return mixture to pot over medium-low heat.
4

In the blender, puree small batches of squash flesh and vegetable broth. Transfer each batch to the pot with the apple mixture.
5

Stir in red bell pepper, rosemary, parsley, basil, thyme, black pepper, salt and cayenne. Cover and simmer over low heat for 1 to 3 hours, stirring occasionally.
6

About 30 minutes before serving add zucchini, green onions and hot water.