Roasted Squash Soup

Name: Roasted Squash Soup
Yield: Yield: 6 servings.
Ingredients: 1 large onion (unpeeled); 4 or 5 cloves garlic; 2½ to 3 lb (1.2 to 1.4 kg) butternut squash; salt and freshly ground black pepper to taste; salt and freshly ground black pepper to taste; ½ tsp dried basil; ¼ tsp chili powder; 3 cups vegetable broth (low-sodium or regular); 3 cups vegetable broth (low-sodium or regular); 2 large, firm apples, unpeeled (e.g., Cortland); 3 cups vegetable broth (low-sodium or regular); 1 tsp curry powder or ground cumin; 1 tsp curry powder or ground cumin; 1 cup skim milk or soy milk; 1 cup skim milk or soy milk

Preparation info

Yield:
6
servings.

Difficulty
Easy

Appears in

The New Food Processor Bible

By Norene Gilletz

Published 2011

About

All the cooking for this flavorful, fat-free soup takes place in your oven! It can also be made with a combination of butternut, hubbard and/or acorn squash.

Ingredients

2½ to 3 lb (1.2 to 1.4 kg) butternut squash
4 or 5 cloves garlic

Gluten-free
Microwave
Soup
Vegan

Method

Preheat oven to 400°F.

Cut squash in half lengthwise and scoop out seeds. (It will be easier to cut if you microwave it first for 5 minutes on High.) Place cut side down on a sprayed foil-lined baking sheet. Wrap garlic cloves in foil. Rinse unpeeled onion and apples, pierce sk