Roasted Squash Soup

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Roasted Squash Soup

 

1 small butternut squash (about 1 1/2 pounds), cut in half

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

2 Granny Smith or other tart apples, peeled and cut into 1/2-inch chunks

2/3 cup sherry

5 cups water or vegetable stock

1 teaspoon salt

Fresh-ground black pepper to taste

Pinch cayenne (optional)

 

Preheat oven to 400 degrees.

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.

Heat the butter or 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.

Puree the squash flesh with the water or stock in batches in a blender or food

processor.

Transfer the squash puree to a large saucepan, then puree the apple-sherry

mixture, and add this to the pureed squash.

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

Ladle the hot soup into bowls, and serve.

Makes 6 servings.