![](https://cdn.statically.io/img/www.allrecipes.com/thmb/JUc2Z3Y2DEjBMU6xZrMf9OpbY1E=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/1908936-7230094660184d3e9ef9505d6f6ffc85.jpg)
Ingredients
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1 ½ pounds butternut squash, halved and seeded
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1 acorn squash, halved and seeded
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½ small spaghetti squash, halved and seeded
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3 tablespoons butter
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1 large onion, chopped
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3 cloves garlic, minced
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1 tablespoon minced fresh ginger root
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1 teaspoon curry powder
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2 tart green apples - peeled, cored and chopped
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⅔ cup sherry
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5 cups vegetable broth
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salt and pepper to taste
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1 pinch cayenne pepper, or to taste
Directions
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Preheat oven to 400 degrees F (200 degrees C).
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Place the squash, cut side down, on baking sheets and roast for 45 minutes, or until flesh is soft. Scoop out the flesh into a large bowl.
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In a medium saucepan over medium heat, melt the butter. Saute the onion, stirring frequently, for 5 minutes or until tender. Stir in the garlic, ginger and curry powder and cook 1 minute. Add the apples and sherry and simmer for 10 minutes, or until apples soften.
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Puree batches of the squash flesh and broth in a food processor or blender. Transfer the squash puree to a large saucepan. Puree the apple/sherry mixture and stir into pureed squash.
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Heat over medium heat and season with salt, pepper and cayenne, to taste.
Nutrition Facts (per serving)
260 | Calories |
7g | Fat |
50g | Carbs |
4g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 260 | |
% Daily Value * | |
Total Fat 7g | 8% |
Saturated Fat 4g | 19% |
Cholesterol 15mg | 5% |
Sodium 602mg | 26% |
Total Carbohydrate 50g | 18% |
Dietary Fiber 11g | 40% |
Total Sugars 13g | |
Protein 4g | 8% |
Vitamin C 40mg | 45% |
Calcium 146mg | 11% |
Iron 3mg | 14% |
Potassium 1015mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.