1 T olive oil
1/2 c onion, diced
1 shallot, diced
3 c peeled and diced butternut squash
2-3 c broth
1 t (or more to taste) garam masala

garnishes: toasted pumpkin seeds, cocount, greek yogurt

In large pot, saute onion in olive oil, add shallots, and then butternut squash. Put on the lid and let it steam for 3-5 minutes. Add broth and garam masala. Cook until squash are done (30 minutes or so). Puree and garnish.

Rob M. (Sep 8, 2011 at 7:20 pm)
Thanks Candace, this was delicious! I made it with a quick grilled cheese! I didn't have any shallots, so I added a little bit more onion, and one clove of garlic (minced). I also used about 1.5 teaspoons of Garam Masala, and added 1/2 teaspoon of salt. I ended up using about 2.25 cups of broth, which was a good consistency for my liking. I would recommend starting with just 2 cups broth, and adding more if necessary.

Rob M. (Sep 8, 2011 at 7:21 pm)
Oh yeah, I didn't have any of the suggested garnishes on hand, so topped it with some chopped green onion (as in the photo). I think the coconut would be a great addition, I wish I had had some!

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