Tuesday, November 3, 2015

Curried Butternut Squash Soup

Butternut squash soup like a certain beloved restaurant.  Ah hem, Panera's.  While I love Panera, it is one of the few chain restaurants I frequent, I do like to use local food and cook at home.

Curried Butternut Squash Soup
If you have never had Garam Masala, it is one of the more milder curry blends.  You can easily make your own Garam Masala*.

1 large butternut squash, diced in large chunks and roasted
1 small pie pumpkin 

2 tablespoons butter
1 large onion
2 cloves garlic
2 teaspoons Garam Masala
6 cups chicken broth or vegetable broth
2 Granny Smith Apples, peeled and sliced
8 cups vegetable broth
2 teaspoons Kosher salt
1/2 cup Greek yogurt
freshly ground black pepper

Roast squash and pumpkin at 400 F for about 30 minutes.
Sauté onions in butter.  When tender add in garlic.  Cook one minute more.  Add in broth, garam masala, apples, pumpkin, butternut squash, salt and black pepper. Cover and cook for 40 minutes.  Stir in yogurt and serve.
*For a small amount of garam masala: In a grinder blend 2 teaspoons coriander seeds, 1 teaspoon cumin seeds, 1 teaspoon peppercorns, 1/4 teaspoon fennel seeds.  Grind.  Add in pinch of ground cloves and 2 teaspoons turmeric. Done

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