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.
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.
