Masala Spiced Roasted Butternut Squash Soup
halved and seeded
peeled, cored, and diced
chicken or vegetable broth
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.