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Prep Time: 0 Minutes Cook Time: 135 Minutes |
Ready In: 135 Minutes Servings: 10 |
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This wonderful recipe if geat for large groups! Ingredients:
1 halved and seeded butternut squash |
1 halved and seeded acorn squash |
1/2 c.seeded spaghetti squash |
1 medium head of garlic |
1 large chopped onion |
1 tsp. of minced fresh ginger root |
1 tsp. of curry powder |
2 cored, peeled and chopped granny smith apples |
2/3 c. of dry sherry |
1 minced small red bell pepper |
3 (14.5 oz.) cans of vegetable broth |
3 tbsp. of butter |
1 sprig of fresh chopped rosemary |
2 tbsp. of chopped fresh parsley |
4 leaves of chopped fresh basil |
1 tsp. of dried thyme |
cracked black pepper to taste |
salt to taste |
cayenne pepper to taste |
2 chopped zucchini |
3 chopped green onions |
1 cup hot water |
Directions:
1. First you want to preheat the oven to 375 degrees.
2. Then you want to place butternut, acorn, and spaghetti squashes cut side down on your roasting pan.
3. Now roast squash and garlic for about 50 to 60 min.
4. Next you want to add butter to a large pot over medium flame.
5. Saute the onion for about 5 min.
6. Now stir in the ginger, curry powder, cooking approx. 3 min. more.
7. Then stir in your apples and sherry, reducing heat to low for approx. 15 min.
8. Now blend this in a food processor.
9. Next you want to add half the garlic into your apple mixture, and process this for about 1 min. Leave chunky.
10. Now you can add this back to the pot over low flame.
11. In your blender, you can puree small patches of squash and veggie broth, transferring back to pot. Repeat until all is pureed.
12. Now you can add in the red pepper, rosemary, parsely, basil, thyme, pepper, salt, and the cayenne.
13. You are going to want to place a lid on this and cook over low heat for about 1 to 3 hours.
14. Just about 30 min. before serving, add in your zucchini, green onions, and the hot water.
15. Ladle up and serve!
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