Roasted Squash Soup recipe

6 servings

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

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 sherry 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/sherry mixture and stir into pureed squash.

Heat over medium heat and season with salt, pepper and cayenne, to taste.