Roasted Squash Soup

Ingredients

• 1  acorn squash halved seeded
• 3 tablespoons butter 
• 1.5 pounds butternut squash halved seeded
• 1 pinch cayenne pepper to taste
• 1 teaspoon curry powder 
• 1 tablespoon ginger root fresh minced
• 3 cloves garlic minced
• 1 large onion chopped
• 6 servings salt and pepper to taste
• 0.7 cup cooking sherry 
• 0.5 small spaghetti squash halved seeded
• 2  tart apples green cored peeled chopped
• 5 cups vegetable broth 

Equipment

• food processor
• bowl
• baking sheet
• sauce pan
• oven
• blender

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Place the squash, cut side down, on baking sheets and roast for 45 minutes, or until flesh is soft. Scoop out the flesh into a large bowl.
3. In a medium saucepan over medium heat, melt the butter.
4. Saute the onion, stirring frequently, for 5 minutes or until tender. Stir in the garlic, ginger and curry powder and cook 1 minute.
5. Add the apples and sherry and simmer for 10 minutes, or until apples soften.
6. Puree batches of the squash flesh and broth in a food processor or blender.
7. Transfer the squash puree to a large saucepan. Puree the apple/sherry mixture and stir into pureed squash.
8. Heat over medium heat and season with salt, pepper and cayenne, to taste.