ROASTED SQUASH SOUP

Roasted Squash Soup image

This soup is quite simple to make and is a good comfort food on a cold winter's night.

Provided by dakota kelly

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes

Time 1h20m

Yield 6

Number Of Ingredients 13

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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

Steps:

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.

Nutrition Facts : Calories 259.9 calories, Carbohydrate 49.5 g, Cholesterol 15.3 mg, Fat 6.6 g, Fiber 11.3 g, Protein 4.2 g, SaturatedFat 3.7 g, Sodium 602.4 mg, Sugar 13.3 g