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Roasted Squash Soup
Roasted Squash Soup
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Prep Time:
10 minutes
Cook Time:
70 minutes
Total Time:
80 minutes
"Velvety autumn squash soup infused with aromatic spices, apple and a touch of sherry for a warm, comforting meal."
Ingredients:
  • 1.5 pounds butternut squash, halved and seeded
  • 1 acorn squash, halved and seeded
  • 0.5 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
  • 0.66699999570847 cup sherry
  • 5 cups vegetable broth
  • salt and pepper to taste
  • 1 pinch cayenne pepper, or to taste
Instructions:
  • Preheat oven to 400°F (200°C).
  • On baking sheets, roast the squash, cut side down, for 45 minutes, or until the flesh is soft. Transfer the soft flesh to a large bowl by scooping it out.
  • In a medium saucepan over medium heat, melt the butter. Cook the onion until tender, then add garlic, ginger, and curry powder and cook for an additional minute. Mix in the apples and sherry, and simmer for 10 minutes until apples are soft.
  • Blend the squash flesh and broth in a food processor until smooth. Transfer to a large saucepan. Blend the apple/sherry mixture and fold it into the squash puree.
  • Warm the mixture over medium heat, then add a personalized touch of salt, pepper, and cayenne to your liking.

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