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Roasted Three Squash Soup Recipe

Recipe by: colettenoelle

"While this simmered over low heat for several hours, I prepared a baked spinach dish I found at Allrecipes.com and steamed red potatoes to accompany this fabulous soup!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep45 m
  • Cook2 h 15 m
  • Ready In3 h
  • 1Preheat oven to 375 degrees F (190 degrees C). Place the butternut, acorn and spaghetti squashes cut side down on a roasting pan. Wrap garlic in foil, or place in a garlic roaster. Roast squash and garlic in preheated oven for 50 to 60 minutes.
  • 2Melt butter in a large pot or Dutch oven 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 blender and set aside.
  • 3When 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 pot over medium-low heat.
  • 4In the blender, puree small batches of squash flesh and vegetable broth. Transfer each batch to the pot with the apple mixture.
  • 5Stir in red bell pepper, rosemary, parsley, basil, thyme, black pepper, salt and cayenne. Cover and simmer over low heat for 1 to 3 hours, stirring occasionally.
  • 6About 30 minutes before serving add zucchini, green onions and hot water.
Ingredients
  • 10 servings
  • 212 cals
  • 1 butternut squash, halved and seeded
  • 1 acorn squash, halved and seeded
  • 1/2 spaghetti squash, seeded
  • 1 medium head garlic
  • 3 tablespoons butter
  • 1 large onion, chopped
  • 1 teaspoon minced fresh ginger root
  • 1 teaspoon curry powder
  • 2 Granny Smith apples - cored, peeled and chopped
  • 2/3 cup dry sherry
  • 3 (14.5 ounce) cans vegetable broth
  • 1 small red bell pepper, minced
  • 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 zucchini, chopped
  • 3 green onions, chopped
  • 1 cup hot water
Nutrition

Amount per serving ( 5 total)

  • Calories:
    212
    11%
  • Fat:
    4.2
    6%
  • Carbs:
    43.6
    14%
  • Protein:
    4.1
    8%
  • Cholesterol:
    9
    3%

Based on a 2,000 calorie diet

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