I just made a soup from the November
Cooking Light Magazine
. It was absolutely amazing and very easy to make! Even my picky 10 year old nephew (my sous-chef for this recipe) loved it.
I made a few modifications....first I used organic vegetable broth instead of chicken broth (then my older sis, a vegetarian, can eat it). I used olive oil instead of canola oil. I used my immersion blender to puree and didn't strain the soup. I think it makes it heartier (hmmm that spelling doesn't look right). I used store bought garam masala but I will add the Cooking Light's recipe.
If you have a few bucks, this is one magazine that is worth subscribing too. I have rarely made one of their recipes that I didn't like.
Here's the recipe or you can go to cookinglight.com to get it....
Roast Butternut Squash Soup with Apples and Garam Masala
With butternut squash, apples and maple syrup, this soup is rich with cool weather flavours. If you prepare a batch of our Garam Masala, use it in this recipe.
Yield
10 servings (serving size: about 3/4 cup soup)
Ingredients
* 8 cups (inch cubed peeled butternut squash (about 2 medium)
* 3 tablespoons canola oil, divided (I used olive oil)
* 2 tablespoons maple syrup
* 1 1/4 teaspoons garam masala
* 1 teaspoon kosher salt
* 1/8 teaspoon freshly ground black pepper
* cooking spray (I used a non stick jelly roll pan so didn't use the spray)
* 1/4 cup finely chopped shallots
* 4 cups chopped Braeburn apple (about one pound)
* 1/4 cup dry white wine
* 3 cups of water
* 1 (14 0z) can fat free less sodium chicken broth
* 2 tablespoons half n half cream
Preparation
1. Preheat oven 400 degrees.
2. Combine squash, 2 tablespoon oil, syrup, garam masala, salt and pepper. Arrange squash mixture in a single layer on a jelly roll pan, coated with cooking spray. Bake at 400 degrees for 45 minutes or until squash is tender.
3. Heat remaining 1 tablespoon oil in large skillet over medium high heat. Add shallots to pan; saute 2 minutes or until tender. Stir in apples; saute 4 minutes or until tender. Stir in wine; cook 1 minute. Stir in squash mixture, 3 cups water and broth. Bring to a simmer; cook 3 minutes. Place half squash mixture in a blender. Remove centre piece of blender lid (to allow steam to escape); secure blender lid on blender. Place clean towel over the opening in the blender lid(to avoid splatters). Blend until smooth. Strain squash mixture through sieve into a bowl; discard solids. Repeat procedure with remaining squash mixture. Stir in half n half.
Melissa Williams, Cooking Light, NOVEMBER 2008
Garam Masala
* 2 tablespoons cumin seeds
* 2 tablespoons coriander seeds
* 2 tablespoons cardamom seeds
* 2 tablespoons black peppercorns
* 1 teaspoon whole clove
* 1 teaspoon grated whole nutmeg
* 1 (2 inch) cinnamon stick, broken
1) Combine all ingredients in a spice or coffee grinder; process until finely ground. Store in an air tight container. Yield 3/4 of a cup (serving size 1/4 teaspoon. Note: Freeze garam masala in air tight container for up to 6 months)
ENJOY ALL!!!!
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