A week later, I was looking for the perfect vegetarian soup to serve next to my favorite black bean and kielbasa soup at my sweet baby's 1st birthday party. A few cloves of roasted garlic and a dash of garam masala later I had the perfect recipe for a warm vegetarian soup on a cold December day.
Serve in deep bowls with warm, crusty bread spread with roasted garlic and butter.
- 2 T olive oil, divided
- 2 medium acorn squashes, halved
- 2 medium-large butternut squashes, halved
- 4-5 cloves garlic, unpeeled
- 2 T unsalted butter
- 2 medium leeks, cleaned and sliced (white/light green parts only)
- 5 cups water or chicken stock
- 1 1/2 tsp garam masala
- salt and pepper to taste
- 1/4 cup cream
- 1/2 tsp sugar
1) Preheat oven to 400 degrees.
2) Cut the squash in half, scoop out the seeds and place flesh side down on oiled baking sheet.
3) Place garlic on a small sheet of foil, cover with olive oil and wrap tightly.
4) Roast squash and garlic for 30-40 minutes or until squash is tender throughout and garlic is golden brown and fragrant.
5) In a deep sided pot, saute leeks in butter until translucent. Stir in water or stock, squash and garlic. Puree soup directly in the pot using a stick blender or blend in batches in a food processor/blender. Return soup to pot, stir in garam masala, sugar, salt and pepper to taste. Add more water/stock if necessary. Simmer over low heat until heated through and thick. Just before serving, stir in cream.