Spicy Roasted Butternut Squash Soup

Follow this recipe for a delicious Roasted Butternut Squash Soup with just the right amount of heat. One of my favorite Fall season soups.

1 medium size Butternut Squash
2 shallots
4 cloves of garlic
1 inch piece of ginger
1 roma tomato
fresh sage leaves
olive oil
1 to 1 1/2 teaspoon of Garam Masala spice mix
fresh black pepper
1/2 to 1 teaspoon of chili powder (use only 1/2 for a less spicy version)
3-4 cups of chicken broth (use vegetable broth for vegetarian version)
1/2 cup of heavy cream (more for serving)

Toppings: (Garlic Croutons and Pumpkin Seeds)
Italian, French or Sourdough Bread cut into cubes
Olive oil
3 cloves of garlic
1/3 cup to 1/2 cup of raw pumpkin seeds (ok to use already toasted seeds, just do not add them to the oven)

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