Roasted Butternut Squash Soup with Apples and Garam Masala

Amarante

Wed, Dec 20 2023, 10:02 am

I used to make this soup a lot. The Garam Masala isn't over powering but is a really delicious blend with the maple syrup and apples

Roasting the squash adds a lot of flavor.

I use an immersion blender because it is ridiculous to transfer hot soup into a blender container and then have to deal with washing the blender as well.

Roasted Butternut Squash Soup with Apples and Garam Masala
--------------------------------------------------------------------------------

Recipe By: Cooking Light
Serving Size: 8

Ingredients:

8 cups (1-inch) cubed peeled butternut squash (about 2 medium)
3 tablespoons olive oil, divided
2 tablespoons maple syrup
1 teaspoon kosher salt
1 1/4 teaspoons garam masala
1/8 teaspoon freshly ground black pepper
Cooking spray
1/4 cup finely chopped shallots
4 cups chopped peeled Braeburn apple (about 1 pound)
1/4 cup sweet white wine
3 cups water
1 can (14-ounce) fat-free, less-sodium chicken broth
2 tablespoons soy milk

Directions:

Preheat oven to 400°.

Combine squash, 2 tablespoons oil, syrup, salt, garam masala, and pepper in a large bowl. Arrange squash in a single layer on a jelly-roll pan coated with cooking spray. Bake at 400° for 45 minutes or until soft.

Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add shallots; sauté 2 minutes or until tender. Stir in apple; sauté 2 minutes or until tender. Stir in wine; cook 1 minute. Stir in squash, water, and broth. Bring to a simmer; cook 3 minutes. Place half of soup in a blender; process until smooth. Strain mixture through a sieve into a bowl; discard solids. Repeat procedure with remaining half of soup. Stir in soy milk.

Notes:

While traditional curry powders often use turmeric as a base, garam masala, a North Indian spice blend, starts with a mix of cardamom, coriander, and black pepper. If you can't find Braeburn apples, Cortland apples will do. Use two percent reduced-fat milk in place of soy milk, if you prefer.

Nutritional Information:

Yield: 8 servings (serving size: About 1 cup)

NUTRITION PER SERVING
CALORIES 203(25% from fat); FAT 5.6g (sat 0.8g,mono 3.8g,poly 0.7g); PROTEIN 3.4g; CHOLESTEROL 0.0mg; CALCIUM 130mg; SODIUM 327mg; FIBER 5.9g; IRON 2.1mg; CARBOHYDRATE 40g

-------------------------------------------------
Sent to you using MacGourmet
http://www.macgourmet.com