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Roasted Curry squash soup

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    1 teaspoon  curry powder
2 tart green apples - peeled, cored and chopped
    2/3 cup  sherry
    5 cups  vegetable broth
      pepper to taste
    1 pinch  cayenne pepper, or to taste

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10 mins
1 hr 10 mins
1 hr 20 mins Directions
Preheat oven to 400 degrees F (200 degrees C).
Place the squash, cut side down, on baking sheets and roast for 45 minutes, or until flesh is soft. Scoop out the flesh into a large bowl.
In a medium saucepan over medium heat, melt the butter. Saute the onion, stirring frequently, for 5 minutes or until tender. Stir in the garlic, ginger and curry powder and cook 1 minute. Add the apples and sherry and simmer for 10 minutes, or until apples soften.
Puree batches of the squash flesh and broth in a food processor or blender. Transfer the squash puree to a large saucepan. Puree the apple/sherry mixture and stir into pureed squash.
Heat over medium heat and season with salt, pepper and cayenne, to taste.

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