Recipe Roasted Squash Soup (Vegetarian)

Required Ingredients:

• 1 1/2 pounds butternut squash, halved and seeded
• 1 acorn squash, halved and seeded
• 1/2 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
• 2/3 cup sherry
• 5 cups vegetable broth
• salt and pepper to taste
• 1 pinch cayenne pepper, or to taste

Preparing/Cooking:

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

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