Roasted corn and butternut squash add textural interest to this velvety, garam masala-scented soup. Easy and relatively quick to prepare, this filling chowder would be perfect with crusty bread and salad on a cold winter night.
Serves 4 to 6.
Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients:
- 1 tablespoon extra-virgin olive oil, plus extra for roasting pan
- 2 medium onions, peeled and chopped (about 3 cups)
- 2 large cloves of garlic, coarsely chopped
- 1 large (4 to 5 pound) or 2 medium butternut squash, peeled, seeded, and chopped as follows:
- 4 cups squash cut into 1-inch chunks, plus 2 cups cut into 1/4-inch cubes
- 4 cups water
- 1 1/2 teaspoons sea salt
- 2 1/2 teaspoons garam masala
- 2 cups frozen corn kernels
Preparation:
Preheat the oven to 425° F. Generously oil a roasting pan or baking dish. Set aside.
In a large stockpot, warm the olive oil over medium-high heat. Add the onions and saute until they begin to soften and turn translucent, about 5 minutes. Add the garlic and saute for 1 minute.
Add the 4 cups of squash, 4 cups of water, and salt to the stockpot. Bring to a boil over high heat, then reduce heat to medium-low and simmer for about 20 minutes, until squash is tender.
As soon as the soup begins to simmer, place the 2 cups of squash into the roasting pan, and toss to coat with oil. Place in the preheated oven and roast for 15 minutes, or until squash softens and begins to caramelize. Add the corn, toss together, and continue to roast for another 5 to 10 minutes, until squash is tender and caramelized, and the corn is hot and lightly speckled brown. Remove from the oven and set aside.
Using an immersion or regular blender, puree the soup. Stir in the garam masala, and simmer for 3 to 5 minutes to allow the flavors to blend. Stir in the roasted squash and corn, and serve. Or, for a fancier presentation, ladle the soup into bowls and top with a generous spoonful of the roasted vegetables. Enjoy!