Winter Squash Soup with Garam Masala and Coconut Milk

Recipe courtesy of Great Performances

Ingredients (serves 4):

1 pound delicata squash, diced
1 pound butternut squash, diced
2 oz olive oil
4 oz onion, chopped
4 oz carrot, chopped
4 oz celery chopped
1/2 oz garlic cloves, chopped
1/4 oz seeded, minced jalapeño pepper
1 tablespoons minced fresh ginger
1/2 teaspoon garam masala
1 can coconut milk
2 quarts water


1) Toss the squash in olive oil and season with salt and pepper.  In a 350 degree oven, roast the squash until tender and lightly caramelized. Set Aside.

2) In a heavy bottomed pot, gently saute the onions, carrots, celery, garlic and jalapeno over medium heat. When thoroughly cooked, add the ginger, garam masala, coconut milk, water and roasted squash.  Bring to a simmer for 30 minutes.

3) Turn off the heat and puree carefully using a blender or hand mixer.  Adjust seasoning and serve immediately.