Roasted Butternut Squash Soup


Roasted Butternut Squash soup is full of flavor. The garam marsala brings a sweet spice that really complements the flavor of the roasted butternut squash.



1 small butternut squash, peeled, seeded and diced

1 tablespoon minced fresh thyme leaves

4 tablespoon olive oil

1 tablespoon butter

5 garlic cloves, minced

2 cups chopped onion

salt, pepper to taste

1 teaspoon garam masala

2 bay leaves

1 savory spring

2 cups homemade vegetable stock

2 cups water



Preheat the oven to 400 degrees.

Place the squash on a sheet pan, add 3 tablespoons olive oil, thyme, salt and pepper and toss with your hands. Roast for 20 minutes, tossing once during cooking.

In the meantime heat 1 tablespoon olive oil and butter in a soup pot over medium heat. Add garlic and onion and saute for about 10 minutes. Add salt , pepper, garam masala and cook for 5 more minutes. Add the roasted squash, vegetable stock, water, bay leaves and the savory. Bring to a boil. Lower to a simmer and cook until the squash is very tender , 15 minutes. Let cool, discard the bay leaves and savory and then puree the soup in a blender. Pour back in the pot, heat and serve.

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