Roasted Squash Soup
This roasted squash soup gets a hint of sweetness from Granny Smith apples plus some zing from fresh ginger and fiery cayenne pepper. An elegant first course or light meal served with bread and a tossed salad.
1 1/2 pounds butternut squash, halved lengthwise, seeds removed
1 1/2 pounds spaghetti squash, halved lengthwise, seeds removed
1 acorn squash, halved lengthwise, seeds removed
3 tablespoons butter or olive oil
1 large onion, chopped
3 cloves garlic, minced
1 tablespoon minced gingerroot
1 teaspoon curry powder
2 Granny Smith apples, peeled, cored and cut into 1/2-inch cubes
2/3 cup apple cider
5 cups vegetable stock
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
- Preheat oven to 400°F (205°C). Spray a jelly-roll pan with vegetable cooking spray (or brush with olive oil).
- Season squash with salt and pepper to taste. Lay squash halves, cut-side down on prepared baking sheet (may need more than one). Roast for 45 minutes, or until flesh is soft (spaghetti squash may take a bit longer). When cool enough to handle, scoop out flesh into a bowl set aside.
- Heat butter in a medium saucepan over medium heat. Add onion and cook for 5 minutes, or until soft. Add garlic, ginger and curry powder; cook, stirring, for 1 minute. Add apples and cider and bring to a boil. Simmer for 10 minutes, or until apples soften.
- Meanwhile, purée reserved squash with stock in batches in a blender or food processor. Transfer to a large pot.
- When apples are tender, purée in blender or food processor and add to squash. Heat soup over medium heat and season with salt, pepper and cayenne. Serve warm.
Makes 6 servings.