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)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

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

Ingredients

  • 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

Preparation

  1. 1. Preheat oven to 400°.
  2. 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. 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.
  4. 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
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Roast Butternut Squash Soup with Apples and Garam Masala Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy