Butternut Squash Soup with Garam Masala, Yogurt, and Lime
2 Tbsp Vera Jane’s Extra-Virgin Olive Oil
1 cup leeks, thinly sliced and washed
1/4 cup shallots, finely chopped
1/4 cup celery, thinly sliced
2 cloves garlic, minced
1 pinch + 1 tsp Kosher salt
1 tsp Garam masala (more to taste)*
1½ lbs butternut squash, peeled and medium diced
5 cups vegetable broth
3 Tbsp DLM Apple Cider
1/4 cup Greek yogurt
1-1½ tsp fresh lime juice
Chopped cilantro, for garnish
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). Stir in 1 tsp kosher salt and Garam masala. *We recommend Teeny Tiny Spices, which is gluten free.
Add in the diced butternut squash, vegetable broth, and apple cider. Stir well and bring to a simmer over medium heat. Cook, uncovered, stirring occasionally until the squash is very tender and the soup is full-flavored (about 15 to 20 minutes).
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.
Season the soup to taste with salt and pepper. Add the yogurt and 1 to 1½ tsp of lime juice. Ladle into 8 soup bowls and sprinkle cilantro over each serving.