Butternut Squash and Roasted Corn Soup with Garam Masala

[Guest guest]

@@@@@

Butternut Squash and Roasted Corn Soup with Garam Masala

 

1 tablespoon extra-virgin olive oil, plus extra for roasting pan

2 medium onions, peeled and chopped (about 3 cups)

2 large cloves of garlic, coarsely chopped

4 cups butternut squash, cut into 1-inch chunks, plus 2 cups cut into 1/4-inch

cubes (one large 4-5 lb squash or 2 medium squash)

4 cups water

2 teaspoons sea salt

2 1/2 teaspoons garam masala

2 cups frozen corn kernels

 

 

 

 

 

Preheat the oven to 425° F. Generously oil a roasting pan or baking dish. Set

aside.

 

In a large stockpot, warm the olive oil over medium-high heat. Add the onions

and saute until they begin to soften and turn translucent, about 5 minutes. Add

the garlic and saute for 1 minute.

 

Add the 4 cups of squash, 4 cups of water, and salt to the stockpot. Bring to a

boil over high heat, then reduce heat to medium-low and simmer for about 20

minutes, until squash is tender.

 

As soon as the soup begins to simmer, place the 2 cups of squash into the

roasting pan, and toss to coat with oil. Place in the preheated oven and roast

for 15 minutes, or until squash softens and begins to caramelize. Add the corn,

toss together, and continue to roast for another 5 to 10 minutes, until squash

is tender and caramelized, and the corn is hot and lightly speckled brown.

Remove from the oven and set aside.

 

Using an immersion or regular blender, puree the soup. Stir in the garam masala,

and simmer for 3 to 5 minutes to allow the flavors to blend. Stir in the roasted

squash and corn, and serve. Or, for a fancier presentation, ladle the soup into

bowls and top with a generous spoonful of the roasted vegetables. Enjoy!

 

Serves 4 to 6.

 

Source: From Miri Rotkovitz, Your Guide to Herbs & Spices @about.com

Formatted by Chupa Babi: 04.20.08

 

Roasted corn and butternut squash add textural interest to this velvety, garam

masala-scented soup. Easy and relatively quick to prepare, this filling chowder

would be perfect with crusty bread and salad on a cold winter night.

 

-----

 

 

 

 

______________________________\

____

Be a better friend, newshound, and

know-it-all with Mobile. Try it now.

http://mobile./;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ