1 halved butternut squash
1 halved acorn squash
3 tablespoons olive oil
2 small chopped onions
1 tablespoon minced fresh ginger
4 minced garlic cloves
1 1/2 teaspoons curry powder
1 tart apple, peeled and chunked (1/2")
4 cups water or stock
1 bunch fresh spinach, torn into pieces
Freshly ground pepper and salt to taste
Roast the squash cut side down on a bakin sheet until the flesh is soft
(usually 45 minutes) Discard the seeds, then cut the flesh from the shell
and set aside.
Heat the oil in a stockpan. Saute onions until soft. Add garlic, ginger and
curry for 4 minutes more. Add the apples and saute for 10 more minutes
until the apples are soft.
Add the stock (or water) and squash to the sauteed vegetables and apples.
Bring to a boil, stirring frequently. Puree the soup as smooth as is
desired and cook for up to 10 more minutes. Stir in the spinach, salt and
pepper as desired and cook for 10 minutes more.
