ROASTED THREE SQUASH SOUP

Roasted Three Squash Soup image

Provided by Abby Girl

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 14

1/2 lb butternut squash (halved and seeded)
1 acorn squash (halved and seeded)
1/2 spaghetti squash (halved and seeded)
3 tablespoons butter
1 onion (chopped)
3 minced garlic cloves
1 tablespoon gingerroot (minced fresh)
1 teaspoon curry powder
2 apples (tart green, peeled cored and chopped)
2/3 cup sherry wine
5 cups vegetable broth
salt
pepper
1 pinch cayenne pepper (taste)

Steps:

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.

Nutrition Facts : Calories 385.2, Fat 9.3, SaturatedFat 5.6, Cholesterol 22.9, Sodium 100.7, Carbohydrate 42.3, Fiber 5.7, Sugar 13.5, Protein 2.7