Name: Roasted Squash Soup
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: Butternut squash, halved and seeded - 1 ½ pounds; Acorn squash, halved and seeded - 1; Spaghetti squash, halved and seeded - ½ small; Butter - 3 tablespoons; Onion, chopped - 1 large; Garlic, minced - 3 cloves; Minced fresh ginger root - 1 tablespoon; Curry powder - 1 teaspoon; Tart green apples - peeled, cored and chopped - 2; Sherry - ⅔ cup; Vegetable broth - 5 cups; Salt and pepper to taste - 5 cups; Cayenne pepper, or to taste - 1 pinch

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Roasted Squash Soup

1. Butternut squash, halved and seeded - 1 ½ pounds

2. Acorn squash, halved and seeded - 1

3. Spaghetti squash, halved and seeded - ½ small

4. Butter - 3 tablespoons

5. Onion, chopped - 1 large

6. Garlic, minced - 3 cloves

7. Minced fresh ginger root - 1 tablespoon

8. Curry powder - 1 teaspoon

9. Tart green apples - peeled, cored and chopped - 2

10. Sherry - ⅔ cup

11. Vegetable broth - 5 cups

12. Salt and pepper to taste - 5 cups

13. Cayenne pepper, or to taste - 1 pinch

How to cook deliciously - Roasted Squash Soup

1. Stage

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

2. Stage

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.

3. Stage

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.

4. Stage

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. Stage

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