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Prep Time: 10 Minutes Cook Time: 70 Minutes |
Ready In: 80 Minutes Servings: 6 |
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This soup is quite simple to make and is a good comfort food on a cold winter's night. Ingredients:
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 sherry |
5 cups vegetable broth |
salt and pepper to taste |
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.
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