Roast Butternut Squash Soup with Apples and Garam Masala

  • carolfitz Posted: 02/21/11
    Worthy of a Special Occasion

    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.

  • Debsuny3 Posted: 11/11/08
    Worthy of a Special Occasion

    Very tasty! I will make this again. I used the store bought Garam Masala.

  • RedSharpie Posted: 11/27/08
    Worthy of a Special Occasion

    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!

  • ViennaVAfoodie Posted: 09/29/09
    Worthy of a Special Occasion

    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.

  • docmom2 Posted: 01/26/09
    Worthy of a Special Occasion

    Excellent. I lost the cooking light magazine it came in and needed to find the recipe online. Very thick and creamy, great for a cold winter night. Can't wait to make it again.

  • RenoTX Posted: 02/12/10
    Worthy of a Special Occasion

    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.

  • cusefoodie Posted: 09/19/10
    Worthy of a Special Occasion

    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!

  • MWhets Posted: 02/05/12
    Worthy of a Special Occasion

    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!

  • mammajamma Posted: 09/27/13
    Worthy of a Special Occasion

    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.

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