Roasted Three Squash Soup

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Nutrition per serving    (USDA % daily values)
CAL
145
FAT
13%
CHOL
5%
SOD
36%

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Ingredients for 10 servings

3 green onions, chopped

1 teaspoon minced fresh ginger root

1 medium head garlic

1 large onion, chopped

1 teaspoon curry powder

1 sprig fresh rosemary, chopped

1 cup hot water

4 leaves fresh basil, chopped

1/2 spaghetti squash, seeded

1 butternut squash, halved and seeded

2 tablespoons chopped fresh parsley

1 acorn squash, halved and seeded

3 (14.5 ounce) cans vegetable broth

2 Granny Smith apples - cored, peeled and chopped

2/3 cup dry sherry

1 small red bell pepper, minced

2 zucchini, chopped

3 tablespoons butter

1 teaspoon dried thyme

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