Masala-Spiced Roasted Butternut Squash Soup

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It’s that time of year when CSA boxes filled with butternut squash are everywhere. Grocery stores are overstocked and sale prices abound. I decided to celebrate harvest season with my own twist on butternut squash soup. While I was rustling through my spices (damn, I need a massive overhaul of my spice organization) I stumbled across a jar of garam masala and inspiration started flowing. The result is a truly delicious show on butternut squash soup with a little Indian twist. What a delicious way to enjoy fall walnuts!

A white bowl filled with masala spiced butternut squash soup with a dollop of sour cream in the center

raw material

  • 1 Butternut Squash Halving and Seeding
  • 2 tablespoon butter soften
  • 1 tablespoon olive oil
  • 1 sweet onion diced
  • 2 celery sticks slice
  • 2 big carrot diced
  • 1 apple peeled, cored, diced
  • 2 teaspoon Karam Masala
  • 4 cup chicken or vegetable stock
  • 1 teaspoon Salt
  • 1/2 cup heavy cream

instruct

  • Preheat oven to 450 degrees.Spray a 4-sided baking sheet with nonstick spray

  • Butter the exposed flesh on the butternut squash halves.

  • Roast the butternut squash in the oven until tender, about 30 minutes.

  • Meanwhile, heat olive oil in a large saucepan over medium-high heat.

  • Add onions, celery and carrots. Saute for 5 minutes, then add the apples and sauté for another 2 minutes.

  • Add the garam masala and bake for about 60 seconds.

  • Add chicken or vegetable stock and salt and bring to a boil. Reduce heat to medium-low, and simmer for 15 minutes.

  • When the butternut squash is cooked, scoop out the pulp with a large spoon and place the cooked pulp directly into the stockpot.

  • Puree the soup using an immersion blender, or transfer in batches to a blender or food processor.

  • Once the soup is pureed, stir in the heavy cream and serve warm.