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!

Gallery

Recipe Summary

prep:
45 mins
cook:
2 hrs 15 mins
total:
3 hrs
Servings:
10
Yield:
10 servings
Advertisement

Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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 Facts

212 calories; protein 4.1g; carbohydrates 43.6g; fat 4.2g; cholesterol 9.2mg; sodium 408mg. Full Nutrition
Advertisement

Reviews (10)

Most helpful positive review

Rating: 5 stars
11/29/2007
While I did make minimal adjustments with the texture (thinned) and spices it was absolutely delicious and soothing with an amazing earthy buttery flavor. My whole family (picky eaters and all) enjoyed. Read More
(8)

Most helpful critical review

Rating: 3 stars
12/02/2002
The soup ended up tasting good but i think you can achieve a similar result without such an elaborate recipe. Read More
(12)
11 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
12/01/2002
The soup ended up tasting good but i think you can achieve a similar result without such an elaborate recipe. Read More
(12)
Rating: 5 stars
11/29/2007
While I did make minimal adjustments with the texture (thinned) and spices it was absolutely delicious and soothing with an amazing earthy buttery flavor. My whole family (picky eaters and all) enjoyed. Read More
(8)
Rating: 5 stars
01/09/2004
My boyfriend made this soup and it was AMAZING!! It was a bit too thick for our liking so we added more water/broth and it was perfect. We also added extra pepper to spice it up a bit. Read More
(7)
Advertisement
Rating: 5 stars
08/21/2005
I made this for Thanksgiving two years ago as the vegetarian main dish for myself and my mother but everyone ended up having a bowl or two. I made it again this past year for Canadian Thanksgiving and wowed my friends. It's definitely a holiday favorite of mine now. Read More
(6)
Rating: 3 stars
02/05/2007
This was okay. We didn't love the consistency which was a little like applesauce. It was a little too sweet. Read More
(6)
Rating: 5 stars
08/07/2008
delicious! Read More
(1)
Advertisement
Rating: 5 stars
01/27/2020
I ve loved this soup since I first discovered it. It is an elaborate process and worth it as far as I am concerned. Read More
Rating: 4 stars
11/06/2018
I made this on the weekend and was pretty pleased with the result. I think my ratios were a little off (since squash can vary in size so much) but it was very flavourful. The vegetable broth I picked up was a low sodium package and I think in future I would get a regular one or possibly even chicken broth to enhance the flavour a bit. I left out the cayenne and used dried herbs other then the parsley. The only intentional substitute I made was using crab apples instead of granny smith (using some of the bounty in our yard) I cut up four largish ones which seemed to be the right amount for 2 regular apples. I started making the recipe a little later in the day then planned so my soup only simmered about an hour and a half. It would certainly benefit from a longer period but I don't think it negatively impacted my result. I expect that freezing the leftovers will bring the flavours together even better. As stated in some other reviews this recipe does take a while to make and requires a fair bit of prep but it is not as difficult as some have made it out to be and not as intimidating as the first read of the recipe may suggest. Once I had the squash in the oven and the apple mixture cooked up I chopped all the other ingredients and set them aside in bowls. When the squash were finished I simply had to puree everything and add it all together. Simmering of course takes a while but the prep was all done before the squash had finished roasting and it really only need Read More
Rating: 4 stars
10/12/2015
The soup was delicious and I followed recipe as posted. That said beware this is a very time consuming dish a lot of prep. Read More