• 1 1/2 pounds butternut squash, halved and seeded
  • 1 acorn squash, halved and seeded
  • 1/2 small spaghetti squash, halved and seeded
  • 3 tablespoons butter
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon minced fresh ginger root
  • 1 teaspoon curry powder
  • 2 tart green apples – peeled, cored and chopped
  • 2/3 cup sherry
  • 5 cups vegetable broth
  • salt and pepper to taste
  • 1 pinch cayenne pepper, or to taste


Preheat oven to 400 degrees F (200 degrees C).

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.

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.

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.

Heat over medium heat and season with salt, pepper and cayenne, to taste.