We had high hopes for the recipe but found it too sweet as a soup. I followed the recipe exactly. On the positive side I love the flavor of the roasted butternut squash with the garam masala and maple syrup and will prepare squash and possibly other root vegetables that way in the future.
Roasted Butternut Squash Soup with Apples and Garam Masala
jazzwood Posted: 11/13/08
Moniac Posted: 11/05/09
This is one of my favorite recipes. I've changed it up several ways because it's really all about the roasting and the spices. I've used beef broth, pears, Riesling and sweet onion and it is always wonderful though different with these changes. I will try sweet potato sometime too. I have never strained it either as it purees beautifully and can be made thinner with more broth. Excellent recipe for company. I've served it as a starter with roasted pork and turkey and as a light lunch with a salad and bread/rolls.
chezchef Posted: 12/24/09
Fantastic soup for winter nights. The apples, garam masala, squash and maple work magically. No need to strain