Originally From
Sprung From
Imported From
recipegirl.com » Roasted Butternut Squash Soup with Apples and Garam Masala
8 - 1 cup = 166 cal
- 8 cups 1-inch-cubed, peeled butternut squash (about 2 medium)
- 3 Tbs olive oil
- 1 tsp kosher salt
- 1¼ tsp garam masala
- 1/8 tsp freshly ground black pepper
- 4 cups chopped, peeled Braeburn apple (about 1 pound)
- 3 cups water
- 14 ounce can fat-free, less-sodium chicken broth (or vegetable broth)
- 2 Tbs 2% milk
- Serving Size: 1 cup
- Sugar 12g
1. Preheat oven to 400°F.
2. Combine squash, 2 T. oil, syrup, salt, garam masala, and pepper in large bowl. Arrange squash in a single layer on a jelly-roll pan coated with cooking spray. Bake for 45 minutes or until soft.
3. Heat remaining 1 T. 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 milk.
2. Combine squash, 2 T. oil, syrup, salt, garam masala, and pepper in large bowl. Arrange squash in a single layer on a jelly-roll pan coated with cooking spray. Bake for 45 minutes or until soft.
3. Heat remaining 1 T. 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 milk.
