This slow cooked soup is jammed packed full of fruit and vegetables. It's also high in nutrients and vitamins. It's made with three types of winter squash, apples, peppers, courgettes and herbs.
8 people made this
1 butternut squash, halved and seeded
1 acorn squash, halved and seeded
1/2 spaghetti squash, seeded
1 medium head garlic
1 large onion, chopped
1 teaspoon finely chopped fresh root ginger
1 teaspoon curry powder
2 Granny Smith apples, cored, peeled and chopped
150ml dry sherry
1.2 litres vegetable stock
1 small red pepper, finely chopped
1 sprig fresh rosemary, chopped
2 tablespoons chopped fresh parsley
4 leaves fresh basil, chopped
1 teaspoon dried thyme
cracked black pepper to taste
salt to taste
cayenne pepper to taste
2 courgettes, chopped
3 spring onions, chopped
250ml hot water
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Method Prep:45min › Cook:2hr15min › Ready in:3hr
Preheat oven to 190 C / Gas 5. Place the butternut, acorn and spaghetti squash cut side down on a roasting tin. Wrap garlic in foil. Roast squash and garlic in preheated oven for 50 to 60 minutes.
Melt butter in a large saucepan over medium heat. Saute the onion for 5 minutes, stirring frequently. Stir in ginger and curry powder; cook 3 more minutes. Stir in apples and sherry; reduce heat to medium-low and simmer for 15 minutes. Transfer mixture to a liquidiser and set aside.
When the squash and garlic are done squeeze half the garlic into the apple mixture. Process mixture for 1 minute until blended, but still slightly chunky. Return mixture to saucepan over medium-low heat.
In the liquidiser, puree small batches of squash flesh and vegetable stock. Transfer each batch to the saucepan with the apple mixture.
Stir in red pepper, rosemary, parsley, basil, thyme, black pepper, salt and cayenne. Cover and simmer over low heat for 1 to 3 hours, stirring occasionally.
About 30 minutes before serving add courgette, spring onions and hot water.