About this recipe:This pureed soup is perfect to enjoy during the cold winter months. Three types of squash are used to make this soup - butternut, acorn and spaghetti. The squash are roasted and simmered with apples in a seasoned vegetable stock.
675g butternut squash, halved and seeded
1 acorn squash, halved and seeded
1/2 small spaghetti squash, halved and seeded
1 large onion, chopped
3 cloves garlic, finely chopped
1 tablespoon finely chopped fresh root ginger
1 teaspoon curry powder
2 tart green apples, peeled, cored and chopped
1.2 litres vegetable stock
salt and pepper to taste
1 pinch cayenne pepper or to taste
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Place the squash, cut side down, on baking trays 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 stock in a food processor or liquidiser. 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.