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.

Roasted Squash Soup

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.