Roasted Squash Soup recipe
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Ingredients
- 1 ½ pounds butternut squash, halved and seeded 1 acorn squash, halved and seeded ½ small spaghetti squash, halved and seeded 3 tablespoons butter 1 large onion, chopped 3 cloves garlic, minced 1 tablespoon minced fresh ginger root 1 teaspoon curry powder 2 tart green apples - peeled, cored and chopped ⅔ cup sherry 5 cups vegetable broth salt and pepper to taste 1 pinch cayenne pepper, or to taste
Nutrition Info
- 259.9 caloriescarbohydrate: 49.5 gcholesterol: 15.3 mgfat: 6.6 gfiber: 11.3 gprotein: 4.2 gsaturatedFat: 3.7 gservingSize: -sodium: 602.4 mgsugar: 13.3 gtransFat: : -unsaturatedFat: : -
Directions Roasted Squash Soup
Directions
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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.
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.
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.
Heat over medium heat and season with salt, pepper and cayenne, to taste.