V. Planet: Roasted Squash Soup

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* Exported from MasterCook *

 

Roasted Squash Soup

 

Recipe By : Vegetarian Planet by Didi Emmons, page 118

Serving Size : 6 Preparation Time :0:00

Categories : Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 small butternut squash -- cut in half

(about 1 1/2 pounds)

1 acorn squash -- cut in half

1/2 spaghetti squash -- (about 1 1/2 pounds)

3 tablespoons butter or olive oil

1 large onion -- chopped

3 garlic cloves -- minced

1 tablespoon minced fresh ginger

1 teaspoon curry powder

store-bought or homemade

2 Granny Smith or other tart apples -- peeled

and cut into 1/2-inch chunks

2/3 cup sherry

5 cups water or Basic Vegetable Stock

(see separate recipe)

1 teaspoon salt

fresh ground black pepper -- to taste

1 pinch cayenne -- (optional)

 

Serves 6

 

I love to use winter squashes In the colder months. This smooth and creamy

soup combines three of my favorites - acorn, butternut, and spaghetti

squashes - with some green apple. The soup is simple to make, since the

squash roasts in the oven while you cook only the onions, spices, and

apples on the stovetop. The flavors of sherry, curry, and fresh ginger

enhance the soup.

 

1. Preheat the oven to 400. Lay the squash halves cut side down on baking

sheets, and roast them for 45 minutes or until the flesh is soft (the

spaghetti squash may take a bit longer). When the squash has cooled a

little, scoop out the seeds and discard them. Then, with a large spoon,

scoop out the flesh of the squash into a bowl.

 

2. Heat the butter and oil in a medium saucepan over medium heat. Add the

onion. Cook for 5 minutes, stirring frequently, until the onion

softens. Add the garlic, ginger, and curry powder, and cook, stirring, for

1 minute. Add the apples and the sherry, and simmer for 10 minutes, or

until the apples soften.

 

3. Purée the squash flesh with the water or stock in batches in a blender

or food processor. Transfer the squash purée to a large saucepan, then

purée the apple-sherry mixture, and add this to the puréed squash.

 

4. Heat the soup, and season it with the salt, pepper, and, if you like,

cayenne. Ladle the hot soup into bowls, and serve.

 

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