Fall Harvest Soup

1. 1

   ["1. Preheat oven to 450 u00b0", "2. With a sharp knife, make 5 cuts into the potato, squash, and pumpkin. Do not cut all the way through the skins.", "3. On a foil covered rimmed baking sheet, roast the sweet potato, squash and pumpkin for approximately 1 hour and 15 minutes. The potato may be done before this time. If it is, remove it to a plate and continue roasting the other vegetables. The vegetables are done when a knife can easily go through the skin. Thoroughly cool on the sheet.", "4. Scoop out the seeds of the pumpkin and the squash. Scoop the flesh from the skins and place in a medium bowl. Scoop flesh from the sweet potato and mix all together in the bowl. Discard seeds and skins.", "5. In a6-8 quart heavy bottomed pot, warm the canola oil over medium heat. Add the onions. Saute until the onions are transparent and soft.", "6. Lower the heat to medium-low. Add the garlic and saute for one minute.", "7. Add the apple pieces and continue to saute until slightly soft, then add 6 cups of the vegetable broth, Calvados if using, the apple juice, and the pumpkin/potato/squash mixture. Stir well.", "8. Add the curry powder, powdered ginger, salt, white pepper and honey or agave syrup if using. Increase the heat until the mixture just begins to boil, then lower the heat to medium low and simmer for 30 minutes, stirring occasionally. Adjust the seasonings to taste. If necessary or desired, thin the soup with additional broth.", "9. Puree with an immersion or standard blender and serve."]

No additional tips available.