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

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.

Reviews

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Jan 16th

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

Dorothy Lane Market says:

We are so glad to hear this, Kayla! Thank you so much trying out this recipe and sharing your experience.

Butternut Squash Soup with Garam Masala, Yogurt, and Lime

Dorothy Lane Market
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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