Segments: 1:blog, 2:butternut-acorn-squash-soup, 3:, 4:, 5:
Butternut & Acorn Squash Soup with Garam Masala & Coconut Milk | Great Performances

OHNO!



This site requires a screen size of 320px wide or greater.

Back to Posts

MAR
15
2018
Butternut & Acorn Squash Soup with Garam Masala & Coconut Milk
Recipes
by

Ingredients

1 lb delicata squash 

1 lb butternut squash

2 oz olive oil

4 oz onion, chopped

4 oz carrot, chopped

4 oz celery, chopped

1/2 oz garlic cloves, chopped

1/4 oz jalapeño pepper, seeded & minced 

1 tbsp fresh ginger, minced

1/2 tsp garam masala

1/2 can coconut milk

Directions

1) Toss the squash in olive oil and season with salt and pepper. In a 350 degree oven, roast until tender and lightly caramelized. Set aside.

2) In a heavy bottomed pot, gently sauté tonions, carrots, celery, garlic and jalapeno over medium heat.

3) When thoroughly cooked, add the ginger, garam masala, coconut milk, water and roasted squash. Bring to a simmer for 30 minutes.

4) Turn off heat and purée carefully using a blender or hand mixer.  

Adjust seasoning and serve immediately.




Be the first to comment...


Add Your Comment:

Please enter the word you see in the image below: