Roasted Squash Soup
Hard Soup

Roasted Squash Soup

Total Time
1h 43m
29m prep · 74m cook
Servings
4 people
Rating
Difficulty
Hard
34 views

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

Ingredients

  • 1.5 pounds butternut squash , halved and seeded
  • 1 acorn squash , halved and seeded
  • 0.5 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 tarts green apples - peeled , cored and chopped
  • 0.67 cups sherry
  • 5 cups vegetable broth
  • salt and pepper to taste
  • 1 pinch cayenne pepper , or to taste

Instructions

  1. 1

    Preheat oven to 400 degrees F (200 degrees C).

  2. 2

    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.

  3. 3

    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.

  4. 4

    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.

  5. 5

    Heat over medium heat and season with salt, pepper and cayenne, to taste.

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Nutrition Facts

Per serving

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