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
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.
Bake at 400 for 45 minutes or until squash is tender.
Heat remaining 1 tablespoon oil in a large skillet over medium-high heat.
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.
Place half of squash mixture in a blender.
Remove center piece of blender lid (to allow steam to escape); secure blender lid on 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.
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