Roasted Squash Soup

Roasted Squash Soup
Roasted Squash Soup Closeup



  1. Preheat oven to 400 degrees F
  2. Spray the squash with oil, place cut side down on baking sheets and roast for 45 minutes, or until flesh is soft. Scoop out the flesh into a large bowl.
  3. In a large pot over medium heat, melt the butter. Saute the onion, stirring frequently, for 10 minutes or until tender. Stir in the garlic, ginger and curry powder and cook 1 minute. Add the apples and sake and simmer for 10 minutes, or until apples soften.
  4. Add the squash flesh, broth, water and bouillon to the sauted onions. Puree with an immersion blender.
  5. Heat over medium heat and season with salt, pepper and cayenne, to taste.