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Bowl of butternut squash soup with a dollop of whipped cream on a wooden table

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!

Masala Spiced Roasted Butternut Squash Soup

A white bowl filled with masala spiced butternut squash soup and a dollop of sour cream in the center
  • 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.
Course: Soup
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