Roasted Butternut Squash soup is full of flavor. The garam marsala brings a sweet spice that really complements the flavor of the roasted butternut squash.
1 small butternut squash, peeled, seeded and diced
1 tablespoon minced fresh thyme leaves
4 tablespoon olive oil
1 tablespoon butter
5 garlic cloves, minced
2 cups chopped onion
salt, pepper to taste
1 teaspoon garam masala
2 bay leaves
1 savory spring
2 cups homemade vegetable stock
2 cups water
Preheat the oven to 400 degrees.
Place the squash on a sheet pan, add 3 tablespoons olive oil, thyme, salt and pepper and toss with your hands. Roast for 20 minutes, tossing once during cooking.
In the meantime heat 1 tablespoon olive oil and butter in a soup pot over medium heat. Add garlic and onion and saute for about 10 minutes. Add salt , pepper, garam masala and cook for 5 more minutes. Add the roasted squash, vegetable stock, water, bay leaves and the savory. Bring to a boil. Lower to a simmer and cook until the squash is very tender , 15 minutes. Let cool, discard the bay leaves and savory and then puree the soup in a blender. Pour back in the pot, heat and serve.