Thanksgiving

Garam Masala Butternut Squash, Pumpkin, and Corn Soup is for Soup.

Garam Masala Butternut Squash, Pumpkin, and Corn Soup takes 20 minutes to prepare.

Garam Masala Butternut Squash, Pumpkin, and Corn Soup takes 20 minutes to cook.

Garam Masala Butternut Squash, Pumpkin, and Corn Soup makes 4 servings.

The ingredients for Garam Masala Butternut Squash, Pumpkin, and Corn Soup are:

1 large butternut squash
1 small (15oz) can of pumpkin
1 cup frozen corn (I don't like a lot of corn, you can add more)
Culinary Circle Garam Masala sauce (ACME)
Cumin, Rosemary, Thyme, Nutmeg, 1 bay leaf, and sea salt
3 TBSP butter (olive oil is fine too)

Here is how you make Garam Masala Butternut Squash, Pumpkin, and Corn Soup:

Peel, de-seed, and slice the butternut squash into cubes. Melt butter in pan and add cumin (1 tbsp), a dash of thyme and nutmeg, bay leaf, and add squash cubes. Coat cubes in hot butter and spice mixture, heat briefly, then fill with water to cover squash and boil for 10 minutes, or until the squash is completely soft (mashable with a fork). Remove the squash from the pot, leaving the water, and place in a separate bowl.Add canned pumpkin and corn to pot, as well as 3-5 TBSPs of the Garam Masala sauce (depending on level of spice desired), dash of rosemary and another of the nutmeg, and stir well, simmering 'til hot. Mash the squash until very fine, then put back in pot. Simmer together for 5-10 minutes, salting to taste. Number of Servings: 4Recipe submitted by SparkPeople user LETMEBEYOURSONG.

The nutritional information for Garam Masala Butternut Squash, Pumpkin, and Corn Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 249.3

• Total Fat: 12.9 g
• Cholesterol: 30.9 mg
• Sodium: 256.1 mg
• Total Carbs: 35.6 g
• Dietary Fiber: 9.1 g
• Protein: 3.7 g

Garam Masala Butternut Squash, Pumpkin, and Corn Soup is Indian cuisine.

The dietary needs meet for Garam Masala Butternut Squash, Pumpkin, and Corn Soup is Vegetarian