Roasted Squash Soup

Ingredients

v     1 ½ lbs butternut squash, halved & seeded

v     1 acorn squash, halved & seeded

v     ½ small spaghetti squash, halved & seeded

v     3 tbsp butter

v     1 large onion, chopped

v     3 cloves garlic, minced

v     1 tbsp minced fresh ginger root

v     1 tsp curry powder

v     2 tart green apples, peeled, cored & chopped

v     2/3 cup sherry

v     5 cups vegetable broth

v     salt & pepper (to taste)

v     1 pinch of cayenne pepper

Recipe

1.          Preheat oven to 400 F (200 C).

2.        Place the squash, cut side down onto baking sheets and roast for 45 minutes or until the flesh is soft. Scoop out the flesh into a large bowl.

3.        In a medium saucepan over medium heat, melt the butter. Sauté the onion, stirring frequently for 5 minutes or until tender. Stir in the garlic, ginger and curry powder and cook for 1 minute. Add the apples and sherry and simmer for 10 minutes or until apples soften.

4.       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.

5.        Heat over a medium heat and season with salt, pepper and cayenne to taste.

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