This is a creamy soup that warms you up with the delicious spices. Great for soothing the stomach and digestive tract.
1 1/2 pounds butternut squash, halved and seeded
1 acorn squash, halved and seeded
1/2 small spaghetti squash, halved and seeded
3 tablespoons butter
1 large onion, chopped
3 cloves garlic, minced
1 tablespoon minced fresh ginger root
1 teaspoon curry powder
2 tart green apples peeled, cored and chopped
2/3 cup sherry
5 cups organic chicken broth or enough to desired consistency
salt and pepper to taste
1 pinch cayenne pepper, or to taste
- Preheat oven to 400 F. Place sqaush cut side down on a rimmed baking sheet and bake for 45 min. Once cool enough to handle scoop out flesh into a bowl.
- In a medium saucepan on medium heat melt butter and add onion, sauteeing for 5 minutes. Add the garlic, ginger, and curry powder and stir for 2 more minutes. Add the apples, sherry and squash and let simmer for 10 minutes until apples have softened.
- Puree with emersion blender in the pan and carefully puree in a blender in small batches and return to pan.
- Heat over medium heat and season with salt, pepper and cayenne.