This is a really, really good soup. It's more labor intensive than most of my recipes, but it's truly worth it. It's so yummy. And nothing smells better than roasting squash. Maybe onions being sauteed in butter are a close second.
Roasted Squash Soup (Didi Emmons, Vegetarian Planet)
1 small butternut squash, cut in half
1 acorn squash, cut in half
1/2 spaghetti squash (I just used a whole, small spaghetti squash. I cut it in half and used both halves.)
3 T olive oil
1 large onion, chopped
3 garlic cloves, minced
1 T minced fresh ginger
1 t curry powder (I used Pondicherry curry powder from Whole Foods. It smells really good.)
2 Granny Smith apples, peeled and cut into 1/2-inch cubes
2/3 c sherry
5 c water
1 t salt
Fresh-ground black pepper to taste
1 pinch cayenne
1. Preheat the oven to 400. Lay the squash halves cut side down on baking sheets, and roast them for 45 min or until the flesh is soft. When the squash has cooled a little, scoop out the seeds and discard them. With a large spoon, scoop out the flesh of the squash into a bowl.
2. Heat the oil in a medium saucepan over medium heat. Add the onion. Cook for 5 min, stirring frequently, until the onion softens. Add the garlic, ginger and curry powder, and cook, stirring, for 1 min. Add the apples and the sherry, and simmer for 10 min, or until the apples soften.
3. Puree the squash flesh with the water in batches in a blender or food processor. Transfer the squash puree to a large saucepan, then puree the apple-sherry mixture, and add this to the pureed squash.
4. Heat the soup, and season it with the salt, pepper and cayenne. Ladle the hot soup into bowls and serve.
Roasted Squash Soup (Didi Emmons, Vegetarian Planet)
1 small butternut squash, cut in half
1 acorn squash, cut in half
1/2 spaghetti squash (I just used a whole, small spaghetti squash. I cut it in half and used both halves.)
3 T olive oil
1 large onion, chopped
3 garlic cloves, minced
1 T minced fresh ginger
1 t curry powder (I used Pondicherry curry powder from Whole Foods. It smells really good.)
2 Granny Smith apples, peeled and cut into 1/2-inch cubes
2/3 c sherry
5 c water
1 t salt
Fresh-ground black pepper to taste
1 pinch cayenne
1. Preheat the oven to 400. Lay the squash halves cut side down on baking sheets, and roast them for 45 min or until the flesh is soft. When the squash has cooled a little, scoop out the seeds and discard them. With a large spoon, scoop out the flesh of the squash into a bowl.
2. Heat the oil in a medium saucepan over medium heat. Add the onion. Cook for 5 min, stirring frequently, until the onion softens. Add the garlic, ginger and curry powder, and cook, stirring, for 1 min. Add the apples and the sherry, and simmer for 10 min, or until the apples soften.
3. Puree the squash flesh with the water in batches in a blender or food processor. Transfer the squash puree to a large saucepan, then puree the apple-sherry mixture, and add this to the pureed squash.
4. Heat the soup, and season it with the salt, pepper and cayenne. Ladle the hot soup into bowls and serve.
Comments