Garam Masala adds a wonderfully light hint of curry to this butternut squash soup. A one pot recipe that takes only 1 hour start to finish! Great for an early spring dinner to warm you up on a cool evening!
Measure out all your spices and get the rest of the ingredients together.
Peel the carrots and onions and cut into a rough medium dice.
Start a pot on the stove over medium heat with a splash of olive oil.
Add the diced onions, carrots, whole garlic cloves, black peppercorns and bay leaves. Cook until the onions start to turn translucent.
While the onion and carrot mixture is cooking,peel and cut the butternut squash into a medium dice. Once the onions are translucent add the squash to the pot with the Garam Masala spice mixture and turmeric. Cook the spices for 5 minutes, making sure not to let them burn. turn down the heat and cook less if needed.
De-glaze the pot with the white wine and use a wooden spoon to loosen any spices that may be stuck to the bottom of the pot.
Add the water (or stock) and top up with enough liquid to cover the vegetables.
Cover the pot with a lid and simmer for 40 minutes to an hour, stirring occasionally to ensure the bottom doesn't burn.
After simmering the soup, add the maple syrup and cream, then puree in a blender. You can pass the soup through a strainer to ensure a completely smooth end product.