Roasted Squash Soup
Description
Butternut, acorn and spaghetti squashes roasted and pureed with vegetable broth and flavored with onion, garlic, ginger, curry, apples and sherry. A nice hearty soup.
Ingredients
•
1 1/2 pounds butternut squash, halved and seeded
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1 acorn squash, halved and seeded
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1/2 small spaghetti squash, halved and seeded
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3 tablespoons butter
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1 large onion, chopped
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3 cloves garlic, minced
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1 tablespoon minced fresh ginger root
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1 teaspoon curry powder
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2 tart green apples - peeled, cored and chopped
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2/3 cup sherry
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5 cups vegetable broth
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salt and pepper to taste
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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.