Butternut Squash Soup with Garam Masala
Vegan butternut squash soup recipe with sweet maple syrup, Garam Masala and ginger.
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Cooking tools:
- Food processor
- Fine-mesh strainer
- Pot
- Chef's knife
- Cutting board
- Peeler
- Measuring spoon
- Measuring cup
- Stove
- Ladle
- Serving bowl
- Airtight container
- Colander
Ingredients
- 2 1/2 pounds butternut or other winter squash, peeled, seeded and diced
- 2 carrots, peeled and diced
- 1 onion, peeled and diced
- 1/2 pound red potatoes, washed
- 1 stalk celery, sliced
- 5 cloves garlic, peeled
- 1 Frontier Co-op® Whole Bay Leaf
- 2 teaspoons Frontier Co-op® Garam Masala
- 1 teaspoon Frontier Co-op® Ground Ginger Root
- 1/2 cup real maple syrup
- 1 pinch Frontier Co-op® Sea Salt
- Frontier Co-op® Black Pepper, to taste
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