Butternut Squash Soup with Garam Masala, Yogurt, and Lime

PREP TIME 10 mins
COOK TIME 45 mins
SERVINGS 8
  • 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)
  • 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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