Rating: 4 stars
4 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 2

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.

Recipe by Cooking Light November 2005

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Recipe Summary

Yield:
8 servings (serving size: About 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • Combine squash, 2 tablespoons oil, syrup, salt, garam masala, and pepper in a large bowl. Arrange squash in a single layer on a jelly-roll pan coated with cooking spray. Bake at 400° for 45 minutes or until soft.

  • Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add shallots; sauté 2 minutes or until tender. Stir in apple; sauté 2 minutes or until tender. Stir in wine; cook 1 minute. Stir in squash, water, and broth. Bring to a simmer; cook 3 minutes. Place half of soup in a blender; process until smooth. Strain mixture through a sieve into a bowl; discard solids. Repeat procedure with remaining half of soup. Stir in soy milk.

Nutrition Facts

203 calories; calories from fat 25%; fat 5.6g; saturated fat 0.8g; mono fat 3.8g; poly fat 0.7g; protein 3.4g; carbohydrates 40g; fiber 5.9g; cholesterol 0mg; iron 2.1mg; sodium 327mg; calcium 130mg.
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