“While this simmered over low heat for several hours, I prepared a baked spinach dish I found at Allrecipes.com and steamed red potatoes to accompany this fabulous soup!” - by COLETTENOELLE
Ingredients
Adjust Servings
Original recipe yields 10 servings
Directions
- 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.
- 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.
- 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.
- In the blender, puree small batches of squash flesh and vegetable broth. Transfer each batch to the pot with the apple mixture.
- 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.
- About 30 minutes before serving add zucchini, green onions and hot water.
Nutrition
Amount Per Serving (10 total)
- Calories
- 212 cal
- 11%
- Fat
- 4.2 g
- 6%
- Carbs
- 43.6 g
- 14%
Based on a 2,000 calorie diet
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Reviews (7)
Rate This Recipe
"The soup ended up tasting good, but i think you can achieve a similar result without such an elaborate recipe...." See more"
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