Roasted Butternut Squash Soup With Apples And Garam Masala

• 8 cups (1-inch) cubed peeled butternut squash (about 2 medium)
• 3 tablespoons olive oil, divided
• 2 tablespoons maple syrup
• 1 teaspoon kosher salt
• 1 1/4 teaspoons garam masala
• 1/8 teaspoon freshly ground black pepper
• Cooking spray
• 1/4 cup finely chopped shallots
• 4 cups chopped peeled Braeburn apple (about 1 pound)
• 1/4 cup sweet white wine
• 3 cups water
• 1 (14-ounce) can fat-free, less-sodium chicken broth
• 2 tablespoons soy milk

1. Preheat oven to 400u0b0.
2. Combine squash, 2 tablespoons oil, syrup, salt, garam masala, and pepper in a large bowl. Arrange squash in a single layer on a jelly-roll pan coated with cooking spray. Bake at 400u0b0 for 45 minutes or until soft.
3. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add shallots; saute 2 minutes or until tender. Stir in apple; saute 2 minutes or until tender. Stir in wine; cook 1 minute. Stir in squash, water, and broth. Bring to a simmer; cook 3 minutes. Place half of soup in a blender; process until smooth. Strain mixture through a sieve into a bowl; discard solids. Repeat procedure with remaining half of soup. Stir in soy milk.

butternut squash, olive oil, maple syrup, kosher salt, garam masala, freshly ground black pepper, cooking spray, shallots, braeburn apple, sweet white wine, water, chicken broth, soy milk

Taken from www.myrecipes.com/recipe/roasted-butternut-squash-soup-with-apples-garam-masala (may not work)