Garam Masala Butternut Squash, Pumpkin, and Corn Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 large butternut squash1 small (15oz) can of pumpkin1 cup frozen corn (I don't like a lot of corn, you can add more)Culinary Circle Garam Masala sauce (ACME)Cumin, Rosemary, Thyme, Nutmeg, 1 bay leaf, and sea salt3 TBSP butter (olive oil is fine too)
Peel, de-seed, and slice the butternut squash into cubes. Melt butter in pan and add cumin (1 tbsp), a dash of thyme and nutmeg, bay leaf, and add squash cubes. Coat cubes in hot butter and spice mixture, heat briefly, then fill with water to cover squash and boil for 10 minutes, or until the squash is completely soft (mashable with a fork). Remove the squash from the pot, leaving the water, and place in a separate bowl.
Add canned pumpkin and corn to pot, as well as 3-5 TBSPs of the Garam Masala sauce (depending on level of spice desired), dash of rosemary and another of the nutmeg, and stir well, simmering 'til hot. Mash the squash until very fine, then put back in pot. Simmer together for 5-10 minutes, salting to taste.
Number of Servings: 4
Recipe submitted by SparkPeople user LETMEBEYOURSONG.
Add canned pumpkin and corn to pot, as well as 3-5 TBSPs of the Garam Masala sauce (depending on level of spice desired), dash of rosemary and another of the nutmeg, and stir well, simmering 'til hot. Mash the squash until very fine, then put back in pot. Simmer together for 5-10 minutes, salting to taste.
Number of Servings: 4
Recipe submitted by SparkPeople user LETMEBEYOURSONG.
Nutritional Info Amount Per Serving
- Calories: 249.3
- Total Fat: 12.9 g
- Cholesterol: 30.9 mg
- Sodium: 256.1 mg
- Total Carbs: 35.6 g
- Dietary Fiber: 9.1 g
- Protein: 3.7 g
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