Butternut and Acorn Squash Soup

1 Med. Butternut Squash (about 1 1/2 lb)
2 Med. Acorn Squash (about 1 lb ea.)
Salt
Pepper
1 Med. Yellow Onion, Thinly sliced
1 Med. Stalk Celery, Thinly sliced on diagonal
1 Med. Granny Smith Apple, peeled, cored and thinly sliced
5 Cups Chicken or Vegetable Broth
6 Cloves Roasted Garlic
1 tsp Curry Powder
1/2 tsp Ground Cumin
Parsley & Sage, chopped for Garnish

Squash is easier to handle if you roast it the night before. Soup is really great if you let it sit overnight to let flavors meld. Also freezes and re-heats great for left overs.

Preheat oven to 350. Cut each Squash in half length wise, leaving seeds in. Sprinkle with salt and pepper. Place cut squash, cut/seed side down on a baking sheet or shallow pan with 1 Cup of water. Bake for 45 min. - 1 hour until squash is tender with stuck with a fork. Let cool.

Place Onions, Celery, and Apple slices in steamer basket and steam over boiling water for 5-6 minutes until apples are tender.

When Squash is cool enough to handle, remove seeds and discard. Scoop flesh of Squash in to a stock pot or large sauce pan. Add steamed Onions, Celery and Apple. Add Broth. Bring to a Boil. Reduce heat and simmer for 10 minutes.

Add Garlic, Curry Powder and Cumin.

Puree soup with immersion blender or in batches in regular blender.

Serve with chopped Parsley and Sage.



Serving Size: Makes 12 - 1 1/2 cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user SCUPCHURCH.