Roasted Three Squash Soup

Total Time: 2 hrs 45 mins Preparation Time: 45 mins Cook Time: 2 hrs

Ingredients

• Servings: 10
• 1 butternut squash, halved and seeded
• 1 acorn squash, halved and seeded
• 1/2 spaghetti squash, seeded
• 1 head garlic
• 3 tablespoons butter
• 1 large onion, chopped
• 1 teaspoon minced fresh gingerroot
• 1 teaspoon curry powder
• 2 granny smith apples, cored, peeled and chopped
• 2/3 cup dry
• 3 (14 1/2 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
• salt
• cayenne pepper
• 2 zucchini, chopped
• 3 green onions, chopped
• 1 cup hot water

Recipe

• 1 preheat oven to 375 degrees f (190 degrees c). place the butternut, acorn and spaghetti squashes cut side down on a roasting pan.
• 2 wrap garlic in foil, or place in a garlic roaster. roast squash and garlic in preheated oven for 50 to 60 minutes.
• 3 melt butter in a large pot or dutch oven over medium heat. saute the onion for 5 minutes, stirring frequently.
• 4 stir in ginger and curry powder; cook 3 more minutes.
• 5 stir in apples and ; reduce heat to medium-low and simmer for 15 minutes.
• 6 transfer mixture to a blender and set aside.
• 7 when the squash and garlic are done squeeze half the garlic into the apple mixture.
• 8 process mixture for 1 minute until blended, but still slightly chunky. return mixture to pot over medium-low heat.
• 9 in the blender, puree small batches of squash flesh and vegetable broth. transfer each batch to the pot with the apple mixture.
• 10 stir 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.
• 11 about 30 minutes before serving add zucchini, green onions and hot water.