Hanukkah Recipes: Roasted Three Squash Soup | Submitted By: COLETTENOELLE

1 butternut squash, halved and seeded1 acorn squash, halved and seeded1/2 spaghetti squash, seeded1 medium head garlic3 tablespoons butter1 large onion, chopped1 teaspoon minced fresh ginger root1 teaspoon curry powder2 Granny Smith apples - cored, peeled and chopped2/3 cup dry sherry3 (14.5 ounce) cans vegetable broth1 small red bell pepper, minced1 sprig fresh rosemary, chopped2 tablespoons chopped fresh parsley4 leaves fresh basil, chopped1 teaspoon dried thymecracked black pepper to tastesalt to tastecayenne pepper to taste2 zucchini, chopped3 green onions, chopped1 cup hot waterPreheat 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. Amount Per Serving  Calories: 212 | Total Fat: 4.2g | Cholesterol: 9mg

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