Roasted Three Squash Soup |
|
 |
Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
|
Butternut, acorn and spaghetti squashes roasted and pureed with vegetable broth. Delicious!!! Ingredients:
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) |
Directions:
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.
|
|