Butternut Squash Soup with Garam Masala
Total Time: 01h 05m
Hands-on Time: 00h 20m
Makes: 8 servings
Spike vegan butternut squash soup with sweet maple syrup and spicy, organic Garam Masala and ginger for a dish that’s simple to make, yet memorable to serve.
Share with your friends
Ingredients
- 2 1/2 pounds butternut or other winter squash, peeled, seeded and diced
- 2 carrots, peeled and diced
- 1 onion, peeled and diced
- 1/2 pound red potatoes, washed
- 1 stalk celery, sliced
- 5 cloves garlic, peeled
- 1 Frontier Co-op® Whole Bay Leaf
- 2 teaspoons Frontier Co-op® Garam Masala
- 1 teaspoon Frontier Co-op® Ground Ginger Root
- 1/2 cup real maple syrup
- 1 pinch Frontier Co-op® Sea Salt
- Frontier Co-op® Black Pepper, to taste
Directions
- In a large pot, add vegetables, garlic, bay leaf, garam masala and ginger. Add enough water just to cover, and simmer until very tender.
- Remove bay leaf and carefully transfer contents of pot to a food processor. Puree until smooth and pass through a fine-mesh strainer.
- Return soup to pot, bring to simmer, and add the maple syrup.
- Season to taste with sea salt and freshly cracked black pepper.
- Serve immediately, or cool and store up to three days. Freezes well.
