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Squash soup - roasted
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:
| 1 small | b-n squash |
| 1 | acorn squash |
| 1/2 spaghetti squash | |
| 3 tbsp | butter |
| 1 large | onion |
| 3 cloves | garlic |
| 1 1/2 tbsp | ginger fresh |
| 2 tsp | curry powder |
| 2 | tart apples |
| 2/3 cup(s) | sherry |
| 5 cup(s) | vegie broth |
| 1 tsp | salt |
| bit | cream |
| 1/2tsp | ginger |
cook squash at 400, face down. 45 min. scoop out. Heat butter and
gently cook onion for 5 min. Add garlic, ginger and curry. Cook,
stirring, for 1 min. Add the apples and sherry and simmer for 10 min or
until apple softens.
Purree all Heat and season. abitofcream + some on
top more fresh ginger
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