It’s that time of year where CSA boxes everywhere are laden with butternut squashes. Grocery stores are overstocked with them and sale prices abound. I decided to do my own little twist on butternut squash soup to celebrate harvest time. As I rustled through my spices (dang, I need a massive overhaul on my spice organizing) I came across a jar of garam masala and the inspiration started flowing. The result was a truly flavorful play on butternut squash soup with just a hint of India. Such a flavorful way to enjoy those fall butternuts!
Sign in and save recipe to your profile.Sign In
Masala Spiced Roasted Butternut Squash Soup
- 1 butternut squash halved and seeded
- 2 tablespoons butter softened
- 1 tablespoon olive oil
- 1 sweet onion diced
- 2 celery stalks sliced
- 2 large carrots diced
- 1 apple peeled, cored, and diced
- 2 tsp garam masala
- 4 cups chicken or vegetable broth
- 1 tsp salt
- 1/2 cup heavy cream
- Preheat an oven to 450 degrees. Spray a 4 sided baking sheet with nonstick spray
- Rub down the exposed flesh on the butternut squash halves with butter.
- Roast the butternut squash in the oven until soft, about 30 minutes.
- Meanwhile, heat the olive oil in a large pot over medium-high heat.
- Add in the onion, celery, and carrots. Saute for 5 minutes, then add in the apples and saute for 2 more minutes.
- Add in the garam masala and toast for about 60 seconds.
- Add in the chicken or vegetable broth and salt and bring to a boil. Reduce heat to medium-low and simmer 15 minutes.
- When the butternut squash is cooked, scoop out the flesh using a large spoon and put the cooked flesh directly into the soup pot.
- Puree the soup using an immersion blender, or transfer to a blender or food processor in batches.
- Once the soup has been pureed, stir in the heavy cream and serve hot.