BUTTERNUT SOUP WITH GARAM MASALA - From Spain

 Ron and Cheryl Miller and Me (not praying)

We spent a week in southern Spain last fall.  The hills around Malaga are covered with white pueblo villages.  We stayed in one and visited several other villages during our time there.  We had a wonderful lunch in the village of Frigiliana overlooking the valley.  We ate a butternut squash, tomato soup with garam masala, a spice I recognized.  It is often used in Indian cooking.    I have experimented twice changing the amount of tomato and spice the second time.  I am pleased with the final product.  I served it to guests both times and they liked both versions.  Roasting the squash adds a nice flavor but it is still good just putting everything in a pot if you are pressed for time.

Toss together the following in a bowl and pour onto a cookie sheet.  Broil on high for 10-12 minutes or until you have some browned edges:

5 Cups of cut up peeled butternut squash
1/2 chopped onion
3-5 cloves garlic grated
1 stalk of celery cut up
2 T. olive oil
(If you don't want to roast the squash, brown the garlic and onions in the oil in your soup pot before adding the other ingredients)

Cover everything with 5 cups of water and 2 tsps. of garam masala 1/4 tsp pepper and salt to taste (start with 1/2 tsp).  Add 1 cup canned diced tomatoes.   (You can buy garam masala spice but it is not easy to find.  I made my own and have included the recipe I used.  If you search the internet there are dozens of different recipes for garam masala.)  Simmer covered for 40 minutes and blend until smooth with an immersion blender (the hand held kind.  If you don't have one Walmart has one for about $10.  I couldn't live without it.)  Add 1/4-1/2 cups whipping cream.  (the richer the better but you may be counting fat.)

 Garam Masala spice mix :
1 tablespoon coriander; ground
1 tablespoon cumin; ground
1 tablespoon ground black pepper
1 tablespoon fennel seeds; ground (mortar and pistal)
1 tablespoon ginger; ground
1 tablespoon cardamom; ground
1 tablespoon nutmeg; ground
1 TEASPOON cloves; ground
Cayenne pepper to taste (I use about ½ tsp. You can always add more later)