While traditional curry powders often use turmeric as a base, garam masala, a North Indian spice blend, starts with a mix of cardamom, coriander, and black pepper. If you can't find Braeburn apples, Cortland apples will do. Use two percent reduced-fat milk in place of soy milk, if you prefer.
First, the roasted squash with the garam Marsala is great as a side dish. No need for the maple syrup in either the soup or just eating the squash. I did not use the syrup and found the soup was still a little sweet for my taste so I substituted the soy milk with about a 1/4 cup plain yogurt and it was just enough to cut the sweet to an except able level.
Read MoreFantastic soup for winter nights. The apples, garam masala, squash and maple work magically. No need to strain
Read MoreThis 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.
Read MoreWe 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.
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