Spicy Three Squash Soup
3 winter squashes of your choice, halved and seeded
1 medium head garlic
3 tablespoons butter
1 large onion, chopped
1 teaspoon minced fresh ginger root
1 teaspoon curry powder
2 tart apples, cored, peeled and chopped
2/3 cup dry sherry
3 (14.5 ounce) cans vegetable broth
1 small red bell pepper, roasted and minced
1 sprig fresh rosemary, chopped
2 tablespoons chopped fresh parsley
4 leaves fresh basil, chopped
1/2 tsp fresh thyme
salt and pepper to taste
cayenne pepper to taste
1 to 1 1/2 cups hot water
Preheat oven to 375 degrees F (190 degrees C). Place the squashes cut side down on a roasting pan. Wrap garlic in foil and set in pan with squash. Roast squash and garlic for 50 to 60 minutes.
Melt butter in a large pot 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.
When the squash and garlic are done squeeze the softened garlic into the apple mixture.
Process until blended, but still slightly chunky.
Return mixture to pot over medium-low heat.
Scrape out flesh of the squash and puree small batches of squash and veg broth.
Transfer each batch to the pot with the apple-garlic mixture.
Stir in red bell pepper, rosemary, parsley, basil,thyme, pepper, salt, cayenne.
Cover and simmer over low heat for 1 to 3 hours, stirring occasionally.
When ready to serve stir in hot water.
Makes 10 servings.
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