Roasted Squash Soup

1 ½ pounds butternut squash, halved and seeded

1 acorn squash, halved and seeded

½ 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

⅔ 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.