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Spiced Butternut Squash Soup

Warm, comforting soup perfect for lunch or a light dinner.
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 4

Ingredients
  

  • 1 large butternut squash roasted
  • 2 cup chicken stock low sodium
  • 1 large apple cored, peeled and cut into large pieces
  • 1 small onion roughly chopped
  • 2 cloves garlic chopped
  • ½ cup half & half
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp five spice powder
  • ½ tsp Garam Masala

Instructions
 

  • Start by roasting the butternut squash. Cut the squash in half and remove the seeds and pulp. Roast in a 400° F oven for one hour or until the flesh is fork tender. Allow the squash to cool slightly. Scoop the flesh from the skin and discard the skin.
  • In a large stock pot over medium to medium high heat, add the squash, chicken stock, apple, onion, and garlic. Bring the mixture to a boil.
  • Reduce the heat so that the mixture is simmering, add a lid to the pot, and cook, covered until the squash is fork tender, about 25-30 minutes, stirring often.
  • Use an immersion blender to blend the soup together to desired consistency, typically until any large chunks are blended away.
  • Add half & half to the soup and stir to combine.
  • Add the salt, pepper, five spice powder, and Garam Masala. Stir to combine. Taste and add more salt, pepper, or spices as desired.
  • Serve immediately.