Roasted Squash Soup

This soup is quite simple to make and is a good comfort food on a cold winter’s night.

Step: 1

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

Step: 2

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.

Step: 3

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.

Step: 4

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.

Step: 5

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

Per Serving: 260 calories; protein 4.2g; carbohydrates 49.5g; fat 6.6g; cholesterol 15.3mg; sodium 602.4mg.

The word “stew” can process to both a dish and a cooking method. Stewing involves not fast cooking piece of meat, raw fruit or beans in a flavorful water based . It’s similar to braising, instead it makes have a few piece of differences. The raw animal vested is chopped into smaller pieces but of being cooked whole , and the water based material all of it covers the contents in a stew as compared to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking eating process that warms you up on a cold , winter day. It’s true ; a bowl of old menu of beef stew can make warming properties , but stew’s comfort factor goes way beyond protecting you from the chill . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the greatest comfort food, no matter the weather.