Roasted Butternut Squash Soup with Apples and Garam Masala

Ingredients

• 0.1 teaspoon pepper black freshly ground
• 1 pound braeburn apple peeled chopped
• 8 cups butternut squash cubed peeled (1-inch) ( 2 medium)
• 14 ounce less-sodium chicken broth fat-free canned
• 1.3 teaspoons garam masala 
• 1 teaspoon kosher salt 
• 2 tablespoons maple syrup 
• 3 tablespoons olive oil divided
• 0.3 cup shallots finely chopped
• 2 tablespoons soy milk 
• 3 cups water 
• 0.3 cup white wine sweet

Equipment

• bowl
• frying pan
• oven
• sieve
• blender

Directions

1. Preheat oven to 40
2. Combine squash, 2 tablespoons oil, syrup, salt, garam masala, and pepper in a large bowl. Arrange squash in a single layer on a jelly-roll pan coated with cooking spray.
3. Bake at 400 for 45 minutes or until soft.
4. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat.
5. Add shallots; saut 2 minutes or until tender. Stir in apple; saut 2 minutes or until tender. Stir in wine; cook 1 minute. Stir in squash, water, and broth. Bring to a simmer; cook 3 minutes.
6. Place half of soup in a blender; process until smooth. Strain mixture through a sieve into a bowl; discard solids. Repeat procedure with remaining half of soup. Stir in soy milk.