Roasted Butternut Squash Soup with Apples
This soup is flavored with garam masala and is both healthy and delicious.
Foto: RecipeGirlBahan-bahan
- 8 cups (about 2 medium) 1 inch cubed, peeled butternut squash
- 3 tablespoons extra virgin olive oil, (divided)
- 2 tablespoons maple syrup
- 1 teaspoon kosher salt
- 1¼ teaspoons garam masala ((see *Tips below))
- ⅛ teaspoon freshly ground black pepper
- ¼ cup finely chopped shallots
- 4 cups (about 1 pound) chopped, peeled Braeburn apples
- ¼ cup sweet white wine
- 3 cups water
- One 14-ounce can fat-free, less-sodium chicken broth ((or vegetable broth))
- 2 tablespoons 2% milk
Langkah-langkah
Preheat the oven to 400°F.
In a large bowl, combine the squash, 2 tablespoons oil, syrup, salt, garam masala, and pepper. On a rimmed baking sheet lined with parchment paper or sprayed with nonstick spray, arrange the squash in a single layer. Bake for 45 minutes or until soft.
In a large skillet over medium heat, heat the remaining 1 tablespoon oil. Add the shallots; sauté 2 minutes or until tender. Stir in the apple; sauté 2 minutes or until tender. Stir in the wine; cook 1 minute. Stir in the squash, water, and broth. Bring to a simmer; cook 3 minutes.
Place half of the soup in a blender or food processor; process until smooth. Repeat the procedure with the remaining half of the soup. Stir in the milk and serve.
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