Source: Allrecipies.com
Yield: 6 servings
Ingredients
- 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.