Masala-Spiced Roasted Butternut Squash Soup

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!

Ingredients

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

Instructions

1. Preheat an oven to 450 degrees. Spray a 4 sided baking sheet with nonstick spray

2. Rub down the exposed flesh on the butternut squash halves with butter. 

3. Roast the butternut squash in the oven until soft, about 30 minutes. 

4. Meanwhile, heat the olive oil in a large pot over medium-high heat.

5. Add in the onion, celery, and carrots. Saute for 5 minutes, then add in the apples and saute for 2 more minutes.

6. Add in the garam masala and toast for about 60 seconds.

7. Add in the chicken or vegetable broth and salt and bring to a boil. Reduce heat to medium-low and simmer 15 minutes.

8. When the butternut squash is cooked, scoop out the flesh using a large spoon and put the cooked flesh directly into the soup pot. 

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

10. Once the soup has been pureed, stir in the heavy cream and serve hot.  

Share this post