Spiced butternut squash soup
San Francisco chef Ben Mattman puts a spicy spin on traditional squash soup.
Executive Chef Ben MattmanJW Marriott, San Francisco
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1 butternut squash
2 tbsp. olive oil, divided use
1 tsp. garam masala, divided use (see note)
Salt and pepper, to taste
1/2 onion, chopped
1/2 apple, chopped
1 tsp. chopped garlic
1 tsp. turmeric or curry powder
1 pinch cayenne pepper
2 cups vegetable stock
3 cups coconut milk
4 tbsp. pepitas (pumpkin seeds), toasted
Preheat oven to 350 degrees. Cut squash in half and remove seeds. Rub with 1 tbsp. of the olive oil, 1/2 tsp. of the garam masala, and salt and pepper to taste. Roast for 35 to 40 minutes or until squash is tender. Remove from oven and let cool.
Place a medium pot on the stove, add remaining 1 tbsp. olive oil and sweat off onion, apple and garlic over medium heat. Once onion is translucent and apple is soft, add remaining 1/2 tsp. garam masala, turmeric, cayenne pepper, and salt and black pepper to taste. Continue to sweat over low heat.
Peel and dice squash. Add to pot and continue to cook over low heat.
Add vegetable stock and coconut milk and simmer for 1/2 hour. Remove and pour into a blender (or you can use an immersion blender). Puree soup until smooth. Taste and adjust seasoning and serve. Garnish with toasted pepitas.
Note: Garam masala is a spice blend you can find in most stores, or try this recipe to make your own.