Butternut Squash Soup with Garam Masala, Yogurt, and Lime | Dorothy Lane Market

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    Butternut Squash Soup with Garam Masala, Yogurt, and Lime

    PREP TIME 10 mins
    COOK TIME 45 mins
    SERVINGS 8
    Chef Carrie Walters
    • POSTED Sep 7th, 2021
    • BY Chef Carrie Walters

    A warm and filling vegetarian soup. 

    INGREDIENTS

    • 2 Tbsp Vera Jane's Extra-Virgin Olive Oil
    • 1 cup leeks, thinly sliced and washed
    • ¼ cup shallots, finely chopped
    • ¼ cup celery, finely sliced
    • 2 cloves garlic, minced
    • 1 pinch + 1 tsp Kosher salt
    • 1 tsp Garam Masala (or more to taste)
    • 1½ lbs butternut squash, peeled and medium diced
    • 5 cups vegetable broth
    • 3 Tbsp apple cider vinegar
    • ¼ cup Greek yogurt
    • 1 tsp 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

    Butternut Squash Soup with Garam Masala, Yogurt, and Lime

    PREP TIME 10 mins
    COOK TIME 45 mins
    SERVINGS 8

    INGREDIENTS

    • 2 Tbsp Vera Jane's Extra-Virgin Olive Oil
    • 1 cup leeks, thinly sliced and washed
    • ¼ cup shallots, finely chopped
    • ¼ cup celery, finely sliced
    • 2 cloves garlic, minced
    • 1 pinch + 1 tsp Kosher salt
    • 1 tsp Garam Masala (or more to taste)
    • 1½ lbs butternut squash, peeled and medium diced
    • 5 cups vegetable broth
    • 3 Tbsp apple cider vinegar
    • ¼ cup Greek yogurt
    • 1 tsp 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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