Rating: 4.5 stars
92 Ratings
  • 5 star values: 69
  • 4 star values: 13
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 3

This soup is quite simple to make and is a good comfort food on a cold winter's night.

Recipe Summary

prep:
10 mins
cook:
1 hr 10 mins
total:
1 hr 20 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • 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.

  • In a medium saucepan over medium heat, melt the butter. Saute the onion, stirring frequently, for 5 minutes or until tender. Stir in the garlic, ginger and curry powder and cook 1 minute. Add the apples and sherry and simmer for 10 minutes, or until apples soften.

  • Puree batches of the squash flesh and broth in a food processor or blender. Transfer the squash puree to a large saucepan. Puree the apple/sherry mixture and stir into pureed squash.

  • Heat over medium heat and season with salt, pepper and cayenne, to taste.

Nutrition Facts

260 calories; protein 4.2g; carbohydrates 49.5g; fat 6.6g; cholesterol 15.3mg; sodium 602.4mg. Full Nutrition
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