Roasted Pumpkin, Apple & Garam Masala Soup
Recipe: #36338
January 22, 2021
Categories: Onions, Squash, Indian Oven Roast, Gluten-Free, No Eggs, Spices, more
"This uses Kabocha squash and Gala apples."
Ingredients
Nutritional
- 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
Step by Step Method
Step 1
Heat the oven to 400° Fahrenheit.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
There are two choices for the next step.
Step 8
A- Blend with an immersion blender until the soup isn't chunky.
Step 9
Or
Step 10
B- Cool the soup and blend in a blender.
Step 11
With either method you choose, place back into the pot when you're finished and heat on medium to warm the soup.
Tips
No special items needed.