Roasted Butternut Squash Soup with Apples

This soup is flavored with garam masala and is both healthy and delicious.

⏱ 85 min 🔨 Prep 30min 🔥 Cook 55min 📊 Medium 🍽 8 servings 👁 9
Roasted Butternut Squash Soup with Apples

Ingredients

8 servings

Instructions

  1. Preheat the oven to 400°F.
  2. 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.
  3. 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.
  4. 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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Nutrition per serving

219kcal

💰 Cost Estimate

Total Ingredients
$790.00
Per Serving
$99.00/serving
🏠 Savings
~$1580.00 vs buying!
📋 Price Breakdown (58% ingredients detected)
IngredientAmountSubtotal
8 cups -
extra virgin olive oil 3 tbsp $103.00
maple syrup 2 tbsp $79.00
kosher salt 1 tsp $2.00
garam masala 1.25 tsp -
⅛ teaspoon freshly ground black pepper - -
finely chopped shallots 0.25 cup $591.00
4 cups -
sweet white wine 0.25 cup $12.00
water 3 cups -
One 14-ounce can fat-free - -
2% milk 2 tbsp $3.00

*Estimated market prices, may vary by region

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🍳

Roasted Butternut Squash Soup with Apples

Ingredients:
  • 8 cups (about 2 medium) 1 inch cubed, peeled butternut squash
  • 3 tbsp extra virgin olive oil, (divided)
  • 2 tbsp maple syrup
  • 1 tsp kosher salt
  • 1¼ tsp 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 tbsp 2% milk

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