Indian Butternut Squash Soup
Recipe Details:
My friend Raj is always bringing food over to our home. I wanted to make him something special that was vegan, so I came up with this butternut squash soup made with Indian spices. He definitely gives it a thumbs up! Adjust the spice level for your own taste, and enjoy some wonderful fall flavors.
TOTAL TIME: 60 min
ACTIVE: 30 min
INACTIVE: 30 min
SERVING: 4 – 8
Equipment List
- Sheet Pan
- Emersion blender
- Soup pot
Ingredients:
- 2 Tbs olive oil
- 1 chopped onion
- 1 butternut squash
- 4 oz unsweetened apple sauce
- 1 Tbs minced garlic
- 4 cups chicken stock
- 1 ½ cups Cheri’s HazelCream
- 2 Tbs Garam Masala
- Salt and white pepper to taste
- Chopped basil for garnish (optional)
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Skin it
Remove the skin with a paring knife.
Cube
Cut the squash into small pieces. Coat with olive oil and salt.
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