Roasted Squash Soup

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.

• Preparation Time: 10 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 20 mins
• Calories: 260 Calories

Ingredients

• 3 tablespoons butter
• salt and pepper to taste
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon curry powder
• 1 tablespoon minced fresh ginger root
• 5 cups vegetable broth
• 1 pinch cayenne pepper, or to taste
• 1 acorn squash, halved and seeded
• 2 tart green apples - peeled, cored and chopped
• 1.5 pounds butternut squash, halved and seeded
• 0.5 small spaghetti squash, halved and seeded
• 0.66699999570847 cup sherry

Recipe 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.