Roasted Squash Soup

Name: Roasted Squash Soup
Total time: 80
Yield: 6
Ingredients: 1.5 pounds butternut squash, halved and seeded; 1 acorn squash, halved and seeded; 0.5 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; 0.66699999570847 cup sherry; 5 cups vegetable broth; salt and pepper to taste; 1 pinch cayenne pepper, or to taste

Recipe by dakota kelly from allrecipes.com

Dinner 1 Hr. 20 Mins.

Ingredients

6 servings

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1.5 pounds butternut squash, halved and seeded
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1 acorn squash, halved and seeded
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0.5 small spaghetti squash, halved and seeded
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3 tablespoons butter
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1 large onion, chopped
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3 cloves garlic, minced
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1 tablespoon minced fresh ginger root

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1 teaspoon curry powder
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2 tart green apples - peeled, cored and chopped
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0.66699999570847 cup sherry
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5 cups vegetable broth
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salt and pepper to taste
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1 pinch cayenne pepper, or to taste

Instructions

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.