Roasted Butternut Squash Soup

The discernable seasons in this seemingly season-less city vary between summer and spring with the occasional fall day. It seems up to us, eaters of seasonal treats, to make the feeling come alive, at least in the kitchen. This simple Roasted Butternut Squash Soup was put together in minutes from ingredients around the kitchen. The butternut squash had sat for some time with nowhere to go, and with the season of tasty gourd-saturated food fast-approaching, its moment finally came. The soup is smooth, warming, and has just a little 'kick.'

Ingredients

Servings: ~3 Cups

Prep Time: ~15 Minutes

1 Garlic Clove, minced

1 Tablespoon Extra Virgin Olive Oil

2 Cups of Chicken Broth, Low Sodium

1/2 Teaspoon Garam Masala Powder

1 Teaspoon Corn Starch

1 Cup Roasted Butternut Squash, Pureed

Saute the garlic in a medium saucepan to get the flavors flowing. Once softened, pour in chicken broth and heat to medium-high heat. Add garam masala spice (found at most local grocers - can also switch for a simpler and use cumin) and salt and pepper to taste. Dissolve corn starch with 2 tablespoons of cold water and add to stovetop mixture. Stir at medium-high for one minute, until boiling. Lower heat to medium-low and stir in butternut squash puree. Soup should now easily coat a spoon. Serve in a soup bowl and eat at a table or in a coffee mug and sit at the corner of the couch, either way: enjoy!

Note: If I can, I prefer using low sodium broth or bouillon so I can add my own salt to the dish - oftentimes it can just be too much. For this soup, I added a spoonful of chilled cream when serving for the contrast in texture and temp.