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Roasted Curry squash soup
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|1 teaspoon||curry powder|
|2 tart green apples - peeled, cored and chopped|
|5 cups||vegetable broth|
|pepper to taste|
|1 pinch||cayenne pepper, or to taste|
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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.