Roasted Butternut Squash Soup with Apples and Garam Masala |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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. 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 (14-ounce) can fat-free, less-sodium chicken broth |
2 tablespoons soy milk |
Directions:
1. Preheat oven to 400°.
2. 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.
3. 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.
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