Roast Butternut Squash Soup with Apples and Garam Masala

Name: Roast Butternut Squash Soup with Apples and Garam Masala
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Indian, Asian
Ingredients: 0 teaspoons freshly ground black pepper; 454 grams cups chopped Braeburn apple (about; 2 liters (1-inch) cubed peeled butternut squash (about 2 medium); 3 Tbsps canola oil, divided; 59 milliliters dry white wine; 397 grams fat-free, less-sodium chicken broth; 1 teaspoons garam masala; 2 Tbsps half-and-half; 1 teaspoon kosher salt; 2 Tbsps maple syrup; 59 milliliters finely chopped shallots; 710 milliliters water

Roast Butternut Squash Soup with Apples and Garam Masala

Roast Butternut Squash Soup with Apples and Garam Masalan is a gluten free and vegetarian soup. One portion of this dish contains approximately 2g of protein, 5g of fat, and a total of 134 calories. This recipe serves 10. It will be a hit at your Autumn event. This recipe is typical of Indian cuisine. If you have canolan oil, water, butternut squash, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat oven to 40

Equipment you will use

Oven

Combine squash, 2 tablespoons oil, syrup, garam masala, salt, and pepper. Arrange squash mixture in a single layer on a jelly-roll pan coated with cooking spray.

Ingredients you will need

Cooking Spray

Garam Masala

Pepper

Squash

Jelly

Syrup

Roll

Salt

Cooking Oil

Equipment you will use

Frying Pan

Bake at 400 for 45 minutes or until squash is tender.

Ingredients you will need

Squash

Equipment you will use

Oven

Heat remaining 1 tablespoon oil in a large skillet over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add shallots to pan; saut 2 minutes or until tender. Stir in apple; saut 4 minutes or until tender. Stir in wine; cook 1 minute. Stir in squash mixture, 3 cups water, and broth. Bring to a simmer; cook 3 minutes.

Ingredients you will need

Shallot

Squash

Apple

Broth

Water

Wine

Equipment you will use

Frying Pan

Place half of squash mixture in a blender.

Ingredients you will need

Squash

Equipment you will use

Blender

Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.

Equipment you will use

Blender

Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Strain squash mixture through a sieve into a bowl; discard solids. Repeat procedure with remaining squash mixture. Stir in half-and-half.

Ingredients you will need

Squash

Equipment you will use

Blender

Sieve

Bowl

Wine note: This squash soup has a unique spicy-sweet flavor, thanks to the garam masala and maple syrup. It pairs exceptionally well with an aromatic white wine like viognier. Yalumba's Eden Valley Viognier 2007 (Eden Valley, Australia) is fantastic, with lively lime and ginger aromas and a clean, pure flavor, all for about $ Karen MacNeil

Ingredients you will need

Garam Masala

Maple Syrup

Viognier

Ginger

Squash

Lime

Soup

Wine

Equipment

Ingredients

Servings:

0teaspoons

freshly ground black pepper 454grams

cups chopped Braeburn apple (about 2liters

(1-inch) cubed peeled butternut squash (about 2 medium)3Tbsps

canola oil, divided 59milliliters

dry white wine 397grams

fat-free, less-sodium chicken broth 1teaspoons

garam masala 2Tbsps

half-and-half 1teaspoon

kosher salt 2Tbsps

maple syrup 59milliliters

finely chopped shallots 710milliliters

water

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian can be paired with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Essay Chenin Blanc Blend with a 4.7 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.