Roasted Butternut Squash Soup with Apples

Langkah-langkah

1. Preheat the oven to 400°F.
2. In a large bowl, combine the squash, 2 tablespoons oil, syrup, salt, garam masala, and pepper. On a rimmed baking sheet lined with parchment paper or sprayed with nonstick spray, arrange the squash in a single layer. Bake for 45 minutes or until soft.
3. In a large skillet over medium heat, heat the remaining 1 tablespoon oil. Add the shallots; sauté 2 minutes or until tender. Stir in the apple; sauté 2 minutes or until tender. Stir in the wine; cook 1 minute. Stir in the squash, water, and broth. Bring to a simmer; cook 3 minutes.
4. Place half of the soup in a blender or food processor; process until smooth. Repeat the procedure with the remaining half of the soup. Stir in the milk and serve.