roasted squash soup

Ingredients

• Servings: 6
• 1 1/2 pounds butternut squash, halved and seeded
• 1 acorn squash, halved and seeded
• 1/2 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
• 2/3 cup
• 5 cups vegetable broth
• salt and pepper to taste
• 1 pinch cayenne pepper, or to taste

Recipe

Preparation Time: 10 mins Cook Time: 1 hr 10 mins

Ready Time: 1 hr 20 mins


• 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.
• 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 and simmer for 10 minutes, or until apples soften.
• 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/ mixture and stir into pureed squash.
• heat over medium heat and season with salt, pepper and cayenne, to taste.