Butternut Squash Soup with Garam Masala, Yogurt, and Lime
PREP TIME10 mins
COOK TIME45 mins
SERVINGS8
POSTED Sep 7th, 2021
BY Chef Carrie Walters
A warm and filling vegetarian soup.
INGREDIENTS
2Tbsp
Vera Jane's Extra-Virgin Olive Oil
1cup
leeks, thinly sliced and washed
¼cup
shallots, finely chopped
¼cup
celery, finely sliced
2
cloves garlic, minced
1
pinch + 1 tsp Kosher salt
1tsp
Garam Masala (or more to taste)
1½lbs
butternut squash, peeled and medium diced
5cups
vegetable broth
3Tbsp
apple cider vinegar
¼cup
Greek yogurt
1tsp
fresh lime juice (or more to taste)
INSTRUCTIONS
1
In a 4- to 5-quart saucepan or Dutch oven, heat the olive oil over medium-low heat. When hot, add the leeks, shallots, celery, garlic, and a pinch of Kosher salt. Stir well, cover, reduce the heat to low, and cook, stirring occasionally, until the aromatics are softened (about 8 to 10 minutes).
2
Stir in 1 tsp kosher salt and Garam masala.
3
Add in the diced butternut squash, vegetable broth, and apple cider. Stir well and bring to a simmer over medium heat.
4
Cook, uncovered, stirring occasionally until the squash is very tender and the soup is full-flavored (about 15 to 20 minutes).
5
Take the pan off the heat and let the soup cool for 5 minutes. Working in batches, purée the soup in a blender. Wipe the pan clean and put the soup back in the pan.
6
Season the soup to taste with salt and pepper. Add the yogurt and 1 to 1.5 tsp of lime juice. Ladle into 8 soup bowls and sprinkle cilantro over each serving.
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Jan 16th 2024
Absolutely delightful recipe! I had a butternut squash sitting on my counter and I thought garam marsala would pair nicely with it. I Googled the two ingredients looking for a recipe and your recipe popped up and so happy it did! :) It was so scrumptious I went back for another bowl. :) Perfect for the rainy weather we are having today.
- Kayla Witham
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Butternut Squash Soup with Garam Masala, Yogurt, and Lime
PREP TIME10 mins
COOK TIME45 mins
SERVINGS8
INGREDIENTS
2Tbsp
Vera Jane's Extra-Virgin Olive Oil
1cup
leeks, thinly sliced and washed
¼cup
shallots, finely chopped
¼cup
celery, finely sliced
2
cloves garlic, minced
1
pinch + 1 tsp Kosher salt
1tsp
Garam Masala (or more to taste)
1½lbs
butternut squash, peeled and medium diced
5cups
vegetable broth
3Tbsp
apple cider vinegar
¼cup
Greek yogurt
1tsp
fresh lime juice (or more to taste)
INSTRUCTIONS
1
In a 4- to 5-quart saucepan or Dutch oven, heat the olive oil over medium-low heat. When hot, add the leeks, shallots, celery, garlic, and a pinch of Kosher salt. Stir well, cover, reduce the heat to low, and cook, stirring occasionally, until the aromatics are softened (about 8 to 10 minutes).
2
Stir in 1 tsp kosher salt and Garam masala.
3
Add in the diced butternut squash, vegetable broth, and apple cider. Stir well and bring to a simmer over medium heat.
4
Cook, uncovered, stirring occasionally until the squash is very tender and the soup is full-flavored (about 15 to 20 minutes).
5
Take the pan off the heat and let the soup cool for 5 minutes. Working in batches, purée the soup in a blender. Wipe the pan clean and put the soup back in the pan.
6
Season the soup to taste with salt and pepper. Add the yogurt and 1 to 1.5 tsp of lime juice. Ladle into 8 soup bowls and sprinkle cilantro over each serving.