Roasted Pumpkin, Apple & Garam Masala Soup
January 22, 2021
"This uses Kabocha squash and Gala apples."
- Serving Size: 1 (517.7 g)
- Calories 267.7
- Total Fat - 10 g
- Saturated Fat - 3.1 g
- Cholesterol - 16.2 mg
- Sodium - 361.1 mg
- Total Carbohydrate - 39 g
- Dietary Fiber - 4.7 g
- Sugars - 13.7 g
- Protein - 8.9 g
- Calcium - 132.6 mg
- Iron - 2 mg
- Vitamin C - 42.2 mg
- Thiamin - 0.3 mg
Heat the oven to 400° Fahrenheit.
Put the squash on two baking sheets that have been lined with parchment paper. Sprinkle the squash with the 2 tablespoons of olive oil, the salt, and the pepper.
Put it in the oven and roast it for 30 to 40 minutes, or until it is tender when poked with a fork. Take it out of the oven and set it aside.
Get out a large pot and add the remaining 1 tablespoon of olive oil. Put the heat on medium high. Put in the onions and sage, cooking until the onions are translucent, about 10 minutes.
Next, add the apples and season with some salt and pepper. Cook for 5 more minutes. Let the apples start to soften and break apart a little.
Add in the Garam Masala, Kabocha, and chicken stock. Season with salt and pepper to taste. Place heat on medium-low and simmer for 10 minutes.
There are two choices for the next step.
A- Blend with an immersion blender until the soup isn't chunky.
B- Cool the soup and blend in a blender.
With either method you choose, place back into the pot when you're finished and heat on medium to warm the soup.
Tips & Variations
No special items needed.