Recipe Roasted Three Squash Soup (Vegetarian)

Required Ingredients:

• 1 butternut squash, halved and seeded
• 1 acorn squash, halved and seeded
• 1/2 spaghetti squash, seeded
• 1 medium head garlic
• 3 tablespoons butter
• 1 large onion, chopped
• 1 teaspoon minced fresh ginger root
• 1 teaspoon curry powder
• 2 Granny Smith apples - cored, peeled and chopped
• 2/3 cup dry sherry
• 3 (14.5 ounce) cans vegetable broth
• 1 small red bell pepper, minced
• 1 sprig fresh rosemary, chopped
• 2 tablespoons chopped fresh parsley
• 4 leaves fresh basil, chopped
• 1 teaspoon dried thyme
• cracked black pepper to taste
• salt to taste
• cayenne pepper to taste
• 2 zucchini, chopped
• 3 green onions, chopped
• 1 cup hot water

Preparing/Cooking:

• Preheat oven to 375 degrees F (190 degrees C).
• Place the butternut, acorn and spaghetti squashes cut side down on a roasting pan.
• Wrap garlic in foil, or place in a garlic roaster.
• Roast squash and garlic in preheated oven for 50 to 60 minutes.
• Melt butter in a large pot or Dutch oven over medium heat.
• Saute the onion for 5 minutes, stirring frequently.
• Stir in ginger and curry powder; cook 3 more minutes.
• Stir in apples and sherry; reduce heat to medium-low and simmer for 15 minutes.
• Transfer mixture to a blender and set aside.
• When the squash and garlic are done squeeze half the garlic into the apple mixture.
• Process mixture for 1 minute until blended, but still slightly chunky.
• Return mixture to pot over medium-low heat.
• In the blender, puree small batches of squash flesh and vegetable broth.
• Transfer each batch to the pot with the apple mixture.
• Stir in red bell pepper, rosemary, parsley, basil, thyme, black pepper, salt and cayenne.
• Cover and simmer over low heat for 1 to 3 hours, stirring occasionally.
• About 30 minutes before serving add zucchini, green onions and hot water.

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