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.
Roast Butternut Squash Soup with Apples and Garam Masala
With butternut squash, apples, and maple syrup, this soup is rich with cool-weather flavors. If you prepare a batch of our Garam Masala, use it in this recipe.
Yield: 10 servings (serving size: about 3/4 cup soup)
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Amount per serving
- Calories: 165
- Calories from fat: 26%
- Fat: 4.7g
- Saturated fat: 0.8g
- Monounsaturated fat: 3g
- Polyunsaturated fat: 0.5g
- Protein: 2.7g
- Carbohydrate: 32g
- Fiber: 4.7g
- Cholesterol: 1mg
- Iron: 1.7mg
- Sodium: 263mg
- Calcium: 108mg
- 8 cups (1-inch) cubed peeled butternut squash (about 2 medium)
- 3 tablespoons canola oil, divided
- 2 tablespoons maple syrup
- 1 1/4 teaspoons garam masala
- 1 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- Cooking spray
- 1/4 cup finely chopped shallots
- 4 cups chopped Braeburn apple (about 1 pound)
- 1/4 cup dry white wine
- 3 cups water
- 1 (14-ounce) can fat-free, less-sodium chicken broth
- 2 tablespoons half-and-half
- 1. Preheat oven to 400°.
- 2. 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.
- 3. 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 $12. —Karen MacNeil
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