Roasted Butternut Squash Soup with Apples and Garam Masala

Name: Roasted Butternut Squash Soup with Apples and Garam Masala
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Indian, Asian
Ingredients: 0 teaspoons freshly ground black pepper; 454 grams cups chopped peeled Braeburn apple (about; 2 liters (1-inch) cubed peeled butternut squash (about 2 medium); 397 grams fat-free, less-sodium chicken broth; 1 teaspoons garam masala; 1 teaspoon kosher salt; 2 Tbsps maple syrup; 3 Tbsps olive oil, divided; 59 milliliters finely chopped shallots; 2 Tbsps soy milk; 710 milliliters water; 59 milliliters sweet white wine

Roasted Butternut Squash Soup with Apples and Garam Masalan is a gluten free, dairy free, and vegetarian soup. This recipe serves 8. One serving contains 164 calories, 2g of protein, and 6g of fat. This recipe covers 13% of your daily requirements of vitamins and minerals. If you have wine, braeburn apple, butternut squash, and a few other ingredients on hand, you can make it. This recipe is typical of Indian cuisine. Autumn will be even more special with this recipe. 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, salt, garam masala, and pepper in a large bowl. Arrange squash 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

Bowl

Frying Pan

Bake at 400 for 45 minutes or until soft.

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

Ingredients you will need

Shallot

Squash

Apple

Broth

Water

Wine

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.

Ingredients you will need

Soymilk

Soup

Equipment you will use

Blender

Sieve

Bowl

Equipment

Ingredients

Servings:

0teaspoons

freshly ground black pepper 454grams

cups chopped peeled Braeburn apple (about 2liters

(1-inch) cubed peeled butternut squash (about 2 medium)397grams

fat-free, less-sodium chicken broth 1teaspoons

garam masala 1teaspoon

kosher salt 2Tbsps

maple syrup 3Tbsps

olive oil, divided 59milliliters

finely chopped shallots 2Tbsps

soy milk 710milliliters

water 59milliliters

sweet white wine

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Asian. 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. One wine you could try is Quintan Essentia Chenin Blanc. It has 4.5 out of 5 stars and a bottle costs about 35 dollars.