Roasted Pumpkin, Apple & Garam Masala Soup

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.