Roasted Three Squash Soup

Butternut, acorn and spaghetti squashes roasted and pureed with vegetable broth. Delicious!!!

• Ready In: 1 hr 15 mins
• Serves: 4-6

Ingredients

• 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)

Directions

1. 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.
2. 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.
3. 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.
4. Heat over medium heat and season with salt, pepper and cayenne, to taste.