ROASTED BUTTERNUT SQUASH SOUP

By Vanetta

Ingredients

• 2 large butternut squash (about 4 pounds) – halved, seeded, peeled, and cut into large chunks
• 2 Golden Delicious apples, peeled and cut in half, core removed
• 1 large Vidalia or sweet onion, peeled and cut in half
• 2 tablespoons olive oil
• 1 teaspoon garam masala spice blend –or substitute Curry Powder
• Kosher salt and freshly ground black pepper
• 4 cups chicken broth
• 1 cup fat free half and half - optional

Preparation

Step 1

Preheat oven to 350 degrees. Arrange squash, apples, and onion in a large roasting pan. Drizzle with the olive oil, sprinkle with the garam masala, and season with salt and pepper. Roast until very soft, 45 to 60 minutes. Allow roasted vegetables to cool 10 to 15 minutes before proceeding. Puree the vegetables (plus any good stuff in the roasting pan) in a blender or food processor, adding enough chicken broth to blend smoothly. This soup is best when silky and creamy.

Pour into heavy saucepan and heat; adding remaining broth to adjust texture. Season with salt and pepper. When ready to serve, heat gently adding half & half just before serving. Do not boil once half & half has been added. Soup is also delicious without half & half. Garnish with a tablespoon of toasted pumpkin seeds – called pepitas. Toast the pepitas in a little butter in a nonstick skillet with a sprinkle of salt and pinch of garam masala.