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
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.