1 (14-ounce) can fat-free, less-sodium chicken broth
2 tablespoons half-and-half
How to Make It
Preheat oven to 400°.
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; sauté 2 minutes or until tender. Stir in apple; sauté 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
I have made this recipe nearly every season for the past 8 or so years. It is delicious and such a seasonal treat! It is best paired with a scrape of goat cheese and a sprinkle of freshly chopped cilantro--these garnishes really make the dish amazing. I hope you enjoy it as much as we do. You will want to do yourself a favor and buy pre-cut squash, as cutting and peeling one is the most time involving portion of the recipe.
This was delicious! I made it exactly as recipe stated, and served it with a drizzle of cream and sprinkle of red pepper, based on another reviewers suggestion. I served this as first course with sourdough bread, and everyone loved it. Great recipe!
Surprisingly great. Made to recipe with two big exceptions -- we had about a cup of leftover apple cider, so used that in the measure of 3c water & didn't strain the soup. Dripped half-and-half on the individual servings and lightly sprinkled with cayenne. Gorgeous.
Amazing! So delicate and flavorful.
I used one small butternut and one small acorn squash. I also followed the advice to make my own garam masala - roasting the spices whole before grinding. I used a Cortland apple. I blended everything with an immersion blender and didn't sieve it. I let it sit and cool slightly before serving. The flavors are too delicate for a hot soup. I added the 1/2 & 1/2 to the bowls individually.
This is definitely entertaining worthy - but simple enough for a Sunday dinner. Thanks for the great recipe!
This soup is excellent. I had a made a different, much more bland CL recipe for squash soup a few months ago, and this one is much better. I halved the recipe and used red wine b/c that is what I had on hand. I used organic curry powder instead of garam masala. Couldn't really taste the apples, but the overall flavor was complex and really fresh. Will definitely make this again. My husband raved.
I will say that this does taste better than any butternut squash soup i've had. However, I didn't get the complexity of the flavors like I was hoping. I didn't taste the shallots, apples or maple syrup. It was a disappointment. Plus, I cut up like the whole squash and it too a very long time. For all the time and effort to get this result, I will not make it again.
Absolutely delicious, and I'm usually not a big soup fan! I cut the recipe in half, used homemade chicken stock instead of canned, butter in place of oil, fuji apples instead of braeburn, and cream instead of the half-and-half. I also did not strain the soup because I liked the thickness. Will definitely be making this again with the full recipe for maximum leftovers!