ROASTED THREE SQUASH SOUP
While this simmered over low heat for several hours, I prepared a baked spinach dish I found at Allrecipes.com and steamed red potatoes to accompany this fabulous soup!
Provided by COLETTENOELLE
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes
Time 3h
Yield 10
Number Of Ingredients 22
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Place the butternut, acorn and spaghetti squashes cut side down on a roasting pan. Wrap garlic in foil, or place in a garlic roaster. Roast squash and garlic in preheated oven for 50 to 60 minutes.
- Melt butter in a large pot or Dutch oven over medium heat. Saute the onion for 5 minutes, stirring frequently. Stir in ginger and curry powder; cook 3 more minutes. Stir in apples and sherry; reduce heat to medium-low and simmer for 15 minutes. Transfer mixture to a blender and set aside.
- When the squash and garlic are done squeeze half the garlic into the apple mixture. Process mixture for 1 minute until blended, but still slightly chunky. Return mixture to pot over medium-low heat.
- In the blender, puree small batches of squash flesh and vegetable broth. Transfer each batch to the pot with the apple mixture.
- Stir in red bell pepper, rosemary, parsley, basil, thyme, black pepper, salt and cayenne. Cover and simmer over low heat for 1 to 3 hours, stirring occasionally.
- About 30 minutes before serving add zucchini, green onions and hot water.
Nutrition Facts : Calories 211.9 calories, Carbohydrate 43.6 g, Cholesterol 9.2 mg, Fat 4.2 g, Fiber 10.3 g, Protein 4.1 g, SaturatedFat 2.3 g, Sodium 408 mg, Sugar 11.2 g
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Abdulrahman Butt
[email protected]This soup is a waste of time and ingredients. I would not recommend it to anyone.
Dawn Nepumuck-Willams
[email protected]I followed the recipe exactly and the soup turned out terrible. It was watery and the squash was undercooked.
MD Sanjid
[email protected]This soup was a disappointment. It was bland and the roasted squash was mushy.
Ab Qadeer Siyal
[email protected]I wasn't a big fan of this soup. I found it to be too sweet and the roasted squash was a bit too crunchy for my taste.
gachaash 1352
[email protected]This soup is so good! I've made it several times now and it's always a hit with my family and friends.
Sarat ADALEMO
[email protected]I made this soup for a party and it was a hit! Everyone loved the flavor and the roasted squash gave it a nice crunch.
Nathanael Teshome
[email protected]This soup is delicious! I love the roasted flavor of the squash and the creamy texture. It's also a great way to get your daily dose of vegetables.
Nur Hisa
[email protected]I followed the recipe exactly and the soup turned out great. The only thing I would change is to add a little more salt and pepper to taste.
Rezaul Rezaul
[email protected]This soup is a great way to use up leftover squash. It's also a healthy and filling meal.
Haseeb Rajpoot
[email protected]I wasn't sure what to expect with this soup, but I was pleasantly surprised. It's creamy and flavorful, and the roasted squash gives it a nice sweetness.
Kamran Abbasi
[email protected]This soup is so easy to make and it's absolutely delicious. I love the combination of squash and spices.
Joshua Coles
[email protected]I've made this soup several times now and it's always a crowd-pleaser. It's creamy and flavorful, and the roasted squash gives it a nice depth of flavor.
Christina Faulkner
[email protected]This soup was a hit with my family! The combination of butternut squash, acorn squash, and kabocha squash gave it a rich and complex flavor. I especially liked the addition of the roasted garlic and ginger.