Imagine a soup so luxuriously smooth and warmly spiced that it feels like a culinary hug on a chilly evening. This Roasted Butternut Squash Soup with Apples and Garam Masala is not just another recipe—it's a symphony of flavors that will elevate your home cooking from ordinary to extraordinary. Blending the sweet, earthy notes of roasted butternut squash with the subtle warmth of garam masala and the bright sweetness of apples, this soup promises to be a showstopper that will have your family and guests begging for seconds.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 4 servings
Ingredients
- 1 medium butternut squash, peeled and cubed
- 2 apples, peeled and chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon garam masala
- 4 cups vegetable broth
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Prepare the butternut squash by peeling, removing seeds, and cutting into 1-inch cubes. Peel and chop the apples into similar-sized pieces.
- Spread the butternut squash cubes on the prepared baking sheet. Drizzle generously with olive oil, and sprinkle with salt and pepper.
- Roast the squash in the preheated oven for 25-30 minutes, turning once halfway through, until the edges are golden brown and the squash is tender.
- While the squash is roasting, heat a large pot over medium heat. Add a drizzle of olive oil and sauté the chopped onion until translucent, about 5 minutes.
- Add minced garlic and garam masala to the onions, cooking for an additional 1-2 minutes until fragrant.
- Once the roasted squash is done, transfer it to the pot with the onions. Add the chopped apples and vegetable broth.
- Bring the mixture to a simmer and cook for 10-15 minutes, allowing the flavors to meld together.
- Use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer to a blender in batches.
- Taste and adjust seasoning with additional salt, pepper, or garam masala as needed.
- Serve hot, garnishing with a drizzle of olive oil, a sprinkle of garam masala, or some toasted pumpkin seeds if desired.
Tips
- Roasting is Key: Always roast your squash first to develop deep, caramelized flavors that will make your soup more complex and delicious.
- Spice Balance: Garam masala can vary in intensity, so start with a small amount and adjust to taste. Fresh spices will give you the best flavor profile.
- Texture Matters: For an ultra-smooth soup, use an immersion blender or carefully transfer to a high-powered blender. Strain through a fine-mesh sieve for restaurant-quality smoothness.
- Make Ahead Friendly: This soup freezes beautifully for up to 3 months, making it perfect for meal prep or unexpected guests.
- Garnish Creatively: Experiment with toppings like toasted pumpkin seeds, a swirl of cream, crispy sage leaves, or even a sprinkle of extra garam masala to elevate your presentation.
Nutrition Facts
Calories: 150kcal
Carbohydrates: 30g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
