Roasted Squash Soup


Yield: 6 servings


  • Butternut squash, halved and seeded: 1 1/2 Pounds
  • Acorn squash, halved and seeded: 1 Each
  • Small spaghetti squash, halved and seeded: 1/2 Each
  • Butter: 3 Tablespoons
  • Large onion, chopped: 1 Each
  • Cloves garlic, minced: 3 Each
  • Minced fresh ginger root: 1 Tablespoons
  • Curry powder: 1 Teaspoons
  • Tart green apples – peeled, cored and chopped: 2 Each
  • Sherry: 2/3 Cups
  • Vegetable broth: 5 Cups
  • Salt and pepper to taste: 1 Pinches
  • Cayenne pepper: 1 Pinches
  • =Instructions=

Preheat oven to 400 degrees F.
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.