ROASTED THREE SQUASH SOUP
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!
Provided by COLETTENOELLE
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes
Time 3h
Yield 10
Number Of Ingredients 22
Steps:
- 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 Facts : Calories 211.9 calories, Carbohydrate 43.6 g, Cholesterol 9.2 mg, Fat 4.2 g, Fiber 10.3 g, Protein 4.1 g, SaturatedFat 2.3 g, Sodium 408 mg, Sugar 11.2 g
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Khalil Kalati
[email protected]This soup is the best! It's so flavorful and comforting.
Sajjad Hashmi
[email protected]This recipe is a keeper! I've made it several times and it's always a hit.
Robert Shilling
[email protected]The soup was burnt. I had to throw it away.
ashika ghimire
[email protected]The soup was too thick. I had to add some water to thin it out.
Alyssa carter
[email protected]The soup was too thin. I had to add some cornstarch to thicken it up.
Tanha Marwat
[email protected]The soup was bland. I had to add a lot of salt and pepper to make it taste good.
Zachary Owens
[email protected]This soup is a bit too spicy for my taste. Next time I'll use less cayenne pepper.
Adeladel Hidri
[email protected]I'm allergic to nuts, so I substituted the almond milk for oat milk. The soup still turned out great!
ptfs red bull
[email protected]This soup is a great make-ahead meal. I often make a big batch on the weekend and then reheat it throughout the week for lunch or dinner.
M Tayyab Ali
[email protected]I made this soup in my slow cooker and it turned out great! I just threw all the ingredients in the slow cooker in the morning and dinner was ready when I got home from work.
hossein mobarok
[email protected]This soup is a great way to get your kids to eat their vegetables. My kids love the sweet flavor of the squash and they don't even realize they're eating healthy.
Huong
[email protected]I'm not a huge fan of squash, but I really enjoyed this soup. The sweetness of the squash is balanced out by the spices, and the texture is creamy and smooth.
Jackline Martin
[email protected]This soup is so delicious and easy to make! I've made it several times and it's always a hit.
Wanda Keel
[email protected]I love the combination of squash and spices in this soup. It's the perfect comfort food for a cold fall or winter day.
Diana Morales
[email protected]This soup is a great way to use up leftover squash. I had some butternut squash and kabocha squash that I needed to use up, and this soup was the perfect solution.
Md Javed
[email protected]I followed the recipe exactly and the soup turned out perfectly. It's so creamy and flavorful, and the roasted squash gives it a nice depth of flavor.
ibrahim mudassir
[email protected]This soup is so easy to make and it's packed with flavor. I love that I can use different types of squash, depending on what I have on hand.
Evelyn Sanford
[email protected]I made this soup for Thanksgiving dinner and it was a hit! Everyone loved the creamy texture and the sweet, savory flavor. I will definitely be making it again.
ZAIBA Doll
[email protected]This roasted three-squash soup is a fall favorite in my house! The combination of butternut, kabocha, and acorn squash gives it a rich, complex flavor, and the spices add just the right amount of warmth. I like to serve it with a crusty bread or a si