Roasted Three Squash Soup

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1/2 lb butternut squash (halved and seeded)
• 1 acorn squash (halved and seeded)
• 1/2 spaghetti squash (halved and seeded)
• 3 tablespoons butter
• 1 onion (chopped)
• 3 minced garlic cloves
• 1 tablespoon gingerroot (minced fresh)
• 1 teaspoon curry powder
• 2 apples (tart green, peeled cored and chopped)
• 2/3 cup sherry wine
• 5 cups vegetable broth
• salt
• pepper
• 1 pinch cayenne pepper (taste)

Recipe

• 1 preheat oven to 400 degrees f (200 degrees c). 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.
• 2 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.
• 3 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.
• 4 heat over medium heat and season with salt, pepper and cayenne, to taste.