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.
4 cups chopped peeled Braeburn apple (about 1 pound)
1/4 cup sweet white wine
3 cups water
1 (14-ounce) can fat-free, less-sodium chicken broth
2 tablespoons soy milk
How to Make It
Preheat oven to 400°.
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.
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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.
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.
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.
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