1½ lb. butternut squash halved and seeded
1 acorn squash halved and seeded
½ small spaghetti squash halved and seeded
3 tbsp butter
1 large onion chopped
3 cloves garlic minced
1 tbsp fresh ginger root minced
1 tsp curry powder
2 tart green apples peeled cored and chopped
2/3 cup sherry
5 cups vegetable broth
½ tsp black pepper
¼ tsp cayenne pepper or to taste
- Preheat oven to 400o F.
- 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 pot over medium heat melt the butter and saute the onion, stirring frequently, for 5 minutes or until tender. Stir in the garlic, ginger and curry powder and cook 1 minute then 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 and transfer to a large soup pot. Puree the apple mixture and stir into pureed squash. Heat over medium heat and season with black pepper and cayenne, to taste.
Makes 6 servings