Roasted Recipe ☆ Roasted Squash Soup

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

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
• ⅓ cup sherry
• 5 cups vegetable broth
• salt and pepper to taste
• 1 pinch cayenne pepper, or to taste

Cooking Directions

1. Preheat oven to 400 degrees F (200 degrees C).
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. 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. 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. Heat over medium heat and season with salt, pepper and cayenne, to taste.

Nutrition Facts

• calories259.9
• carbohydrateContent49.5 g
• cholesterolContent15.3 mg
• fatContent6.6 g
• fiberContent11.3 g
• proteinContent4.2 g
• saturatedFatContent3.7 g
• sodiumContent602.4 mg
• sugarContent13.3 g