1 1/2 pounds butternut squash, halved and seeded
1 acorn squash, halved and seeded
1/2 small spaghetti squash, halved and seeded
3 T. butter
1 large onion, chopped
3 cloves garlic, minced
1 T. fresh ginger root, minced
1 t. curry powder
2 tart green apples, peeled, cored and chopped
2/3 c. sherry
5 c. vegetable broth
salt
freshly ground pepper
1 pinch cayenne pepper, or more to taste

1. Heat oven to 400° F.
2. Place the squash, cut side down, on baking sheets and roast for 45 minutes, or until flesh is soft
3. Scoop out the flesh into a large bowl
4. In a medium saucepan over medium heat, melt the butter
5. Sauté the onion, stirring frequently, for 5 minutes or until transparent
6. Stir in the garlic, ginger and curry powder and cook 1 minute
7. Add the apples and sherry. Simmer for 10 minutes, or until apples soften
8. Purée batches of the squash flesh and broth in a food processor or blender
9. Transfer the puréed squash - broth to a large saucepan
10. Purée the apple - sherry mixture in a food processor or blender
11. Stir the puréed apple - sherry mixture into the puréed squash - broth mixture
12. Mix, add 1/2 c. water if too thick and heat over medium heat
13. Season with salt, pepper and cayenne pepper

Serves 6 - 8