2 squash cut in 1/4, with the seeds removed
1 large onion peeled and quartered
6 cloves garlic
2 apples peeled cored and quartered
1 tsp curry powder
Pinch salt and pepper
1 cup cider
6 cups water or vegetable stock
1 inch fresh grated ginger
Put the squash on a roasting pan skin side down; place the onion pieces, garlic and apple in the squash pieces. Sprinkle with curry powder, salt and pepper. Roast in a 350 ˚F oven for 30 to 40 minutes until the squash is cooked.
Allow the squash to cool enough to handle, and then peel it into a soup pot. Add in all the other roasted items.
Add in the remaining ingredients and cook over medium heat for 40 minutes.
Puree the soup in a blender. You may need to add more liquid if the soup is too thick. Taste and adjust the seasoning accordingly. Remember that a squeeze of lemon juice will give a nice finish to the soup.
To garnish use some reduced balsamic vinegar and an apple chip.
6 cloves garlic
2 apples peeled cored and quartered
1 tsp curry powder
Pinch salt and pepper
1 cup cider
6 cups water or vegetable stock
1 inch fresh grated ginger
Put the squash on a roasting pan skin side down; place the onion pieces, garlic and apple in the squash pieces. Sprinkle with curry powder, salt and pepper. Roast in a 350 ˚F oven for 30 to 40 minutes until the squash is cooked.
Allow the squash to cool enough to handle, and then peel it into a soup pot. Add in all the other roasted items.
Add in the remaining ingredients and cook over medium heat for 40 minutes.
Puree the soup in a blender. You may need to add more liquid if the soup is too thick. Taste and adjust the seasoning accordingly. Remember that a squeeze of lemon juice will give a nice finish to the soup.
To garnish use some reduced balsamic vinegar and an apple chip.
