Roasted Squash Soup You Have To Try

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Roasted Squash Soup

"This soup is pretty easy to make and is a great consolation food on a cold winter's night."

Ingredients :

1 1/2 pounds butternut squash, halved and seeded
1 acorn squash, halved and seeded
half small spaghetti squash, halved and seeded
3 tablespoons butter
1 huge onion, chopped
three cloves garlic, minced
1 tablespoon minced sparkling ginger root
1 teaspoon curry powder
2 tart inexperienced apples - peeled, cored and chopped
2/three cup sherry
5 cups vegetable broth
salt and pepper to flavor
1 pinch cayenne pepper, or to taste

Instructions :

Prep : 10M	Cook : 6M	Ready in : 1H20M

Preheat oven to 400 levels F (200 levels C).
Place the squash, reduce side down, on baking sheets and roast for 45 minutes, or until flesh is gentle. Scoop out the flesh into a big bowl.
In a medium saucepan over medium warmness, melt the butter. Saute the onion, stirring regularly, for 5 minutes or till soft. Stir within the garlic, ginger and curry powder and cook dinner 1 minute. Add the apples and sherry and simmer for 10 mins, or until apples melt.
Puree batches of the squash flesh and broth in a meals processor or blender. Transfer the squash puree to a big saucepan. Puree the apple/sherry mixture and stir into pureed squash.
Heat over medium heat and season with salt, pepper and cayenne, to taste.

Notes :

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