Ingredients

The following ingredients have 3 Servings
  • 1 large Butternut Squash
  • 1 small carrot (medium diced)
  • 4 small onions (medium diced)
  • 2 stalks celery (medium diced)
  • 3 cloves garlic
  • 2 Tbsp Garam Masala
  • 2 tsp turmeric
  • 3 each bay leaves
  • 1 tsp pepper corns
  • 2 liters water or stock (can be chicken or veg)
  • 1/2 cup 35% cream
  • 1/2 cup white wine
  • a splash of maple syrup
  • a squeeze of lemon to taste
  • salt and pepper

Instruction

  • Measure out all your spices and get the rest of the ingredients together.
  • Peel the carrots and onions and cut into a rough medium dice.
  • Start a pot on the stove over medium heat with a splash of olive oil.
  • Add the diced onions, carrots, whole garlic cloves, black peppercorns and bay leaves. Cook until the onions start to turn translucent.
  • While the onion and carrot mixture is cooking,peel and cut the butternut squash into a medium dice. Once the onions are translucent add the squash to the pot with the Garam Masala spice mixture and turmeric. Cook the spices for 5 minutes, making sure not to let them burn. turn down the heat and cook less if needed.
  • De-glaze the pot with the white wine and use a wooden spoon to loosen any spices that may be stuck to the bottom of the pot.
  • Add the water (or stock) and top up with enough liquid to cover the vegetables.
  • Cover the pot with a lid and simmer for 40 minutes to an hour, stirring occasionally to ensure the bottom doesn't burn.
  • After simmering the soup, add the maple syrup and cream, then puree in a blender. You can pass the soup through a strainer to ensure a completely smooth end product.
  • Season the soup with some lemon, salt and pepper.