Roasted Butternut Squash Soup with Garam Masala
2 teaspoon garam masala
1/2 teaspoon cinnamon
1/2 teaspoon curry powder
1/2 teaspoon sea salt
1/4 teaspoon chili flakes
1/4 cup coconut oil, melted
1 large butternut squash
2 medium onions, peeled and quartered
1 bulb of garlic
1 teaspoon ginger, minced
1 tart green apple, cored, cut in half
4 cups chicken or vegetable stock
1 cup coconut milk
1 teaspoon apple cider vinegar
sea salt and pepper to taste
lemon juice to taste
1/4 cup pumpkin seeds, toasted (optional)
2 tablespoons whole-milk, organic yogurt or creme fraiche
Preheat oven to 425° F
- Line a baking sheet with parchment paper.
- Poke holes in butternut squash and set on baking pan. Arrange onions and apples onto the same baking sheet.
- Prepare one whole bulb of garlic for roasting. Make a shallow cut on the root end of the garlic bulb and drizzle exposed cloves with olive oil. Cut a square of tin foil big enough to wrap bulb entirely and set a square sheet of parchment paper on top of the foil. Place garlic bulb in the center and wrap tightly. Place tinfoil and parchment wrapped garlic bulb onto the baking sheet.
- Roast butternut squash, onions, apple and garlic bulb for 1 hour or until butternut squash is soft and can be easily pierced with a skewer or fork. Remove from oven and allow to cool enough to safely handle (about 15 to 30 minutes).
- While vegetables are roasting, make spiced coconut oil infusion. Melt coconut oil and add garam masala, cinnamon, curry powder, chili flakes and sea salt and whisk gently to blend spices through oil. Allow oil to infuse over very low heat for about 8 to 10 minutes. Set aside.
- Once vegetables are cooled, cut butternut squash in half, remove seeds and scoop out into a bowl.
- Unwrap garlic bulb and squeeze out softened garlic cloves into a small bowl.
- Remove skins from onions and apple and add to a blender.
- Add butternut squash and roasted garlic bulb into the blender (you may have to work in batches).
- Add enough stock to blend soup into a smooth puree. Pour soup into a 6 – 8 quart pot.
- Heat soup over medium heat. Once soup is very warm, start to season with sea salt, apple cider vinegar and lemon juice if desired.
- Pour in a tablespoon of infused coconut oil at a time, adding more if desired to taste. This part of the soup making is purely finessing so add pinches of sea salt if needed as well as more spiced oil and lemon juice or apple cider vinegar. Work through the flavor balancing gradually until the flavors taste just right for you.
- Serve soup as is or sprinkle with toasted pumpkin seeds and a dollop of yogurt, creme fraiche or sour cream if desired. For a creamy dairy free garnish try a drizzle of coconut milk.