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Ingredients

• 675g butternut squash, halved and seeded
• 1 acorn squash, halved and seeded
• 1/2 small spaghetti squash, halved and seeded
• 50g butter
• 1 large onion, chopped
• 3 cloves garlic, finely chopped
• 1 tablespoon finely chopped fresh root ginger
• 1 teaspoon curry powder
• 2 tart green apples, peeled, cored and chopped
• 150ml sherry
• 1.2 litres vegetable stock
• salt and pepper to taste
• 1 pinch cayenne pepper or to taste

Description

This Pureed Soup Is Perfect To Enjoy During The Cold Winter Months. Three Types Of Squash Are Used To Make This Soup - Butternut, Acorn And Spaghetti. The Squash Are Roasted And Simmered With Apples In A Seasoned Vegetable Stock.

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