Roasted Three Squash Soup Recipe

Name: Roasted Three Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 butternut squash, halved and seeded; 1 acorn squash, halved and seeded; 1/2 spaghetti squash, seeded; 1 medium head garlic; 3 tablespoons butter; 1 large onion, chopped; 1 teaspoon minced fresh ginger root; 1 teaspoon curry powder; 2 Granny Smith apples - cored, peeled and chopped; 2/3 cup dry sherry; 3 (14.5 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 to taste; salt to taste; cayenne pepper to taste; 2 zucchini, chopped; 3 green onions, chopped; 1 cup hot water

Servings: persons

1 butternut squash, halved and seeded
1 acorn squash, halved and seeded
1/2 spaghetti squash, seeded
1 medium head garlic
3 tablespoons butter
1 large onion, chopped
1 teaspoon minced fresh ginger root
1 teaspoon curry powder
2 Granny Smith apples - cored, peeled and chopped
2/3 cup dry sherry
3 (14.5 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 to taste
salt to taste
cayenne pepper to taste
2 zucchini, chopped
3 green onions, chopped
1 cup hot water

1
Preheat oven to 375 degrees F (190 degrees C). Place the butternut, acorn and spaghetti squashes cut side down on a roasting pan. Wrap garlic in foil, or place in a garlic roaster. Roast squash and garlic in preheated oven for 50 to 60 minutes.
2
Melt butter in a large pot or Dutch oven 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.
3
When the squash and garlic are done squeeze half the garlic into the apple mixture. Process mixture for 1 minute until blended, but still slightly chunky. Return mixture to pot over medium-low heat.
4
In the blender, puree small batches of squash flesh and vegetable broth. Transfer each batch to the pot with the apple mixture.
5
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.
6
About 30 minutes before serving add zucchini, green onions and hot water.

418

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1 butternut squash, halved and seeded, 1 acorn squash, halved and seeded, 1/2 spaghetti squash, seeded, 1 medium head garlic, and more.

Yes, Roasted Three Squash Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Three Squash Soup

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