The Story
There are soups that I make sometimes, and then there are soups that I make always when the weather shifts – the sweaters come out, the mornings feel slower, and my kitchen starts leaning cozy again. And this Butternut Squash Soup with Garam Masala? She’s the moment.
Butternut squash on its own is sweet and earthy, but when you pair it with garam masala, that’s where the magic happens. Garam masala is a warm Indian spice blend made from things like cinnamon, clove, coriander, cumin, cardamom – all the cozy “I want to curl up under a blanket” spices. It’s not spicy-spicy, it’s warm spicy. Think: gentle heat, deep flavor, a little hug in a bowl.
A splash of apple cider vinegar keeps things bright, and a swirl of Greek yogurt and squeeze of fresh lime at the end brings everything together into this silky, smooth, balanced, impossibly satisfying soup.
And while yes, I love serving this with something like roasted sausage or a juicy pork chop on the side… truthfully? I can (and do) eat a bowl of this on the couch, cozy blanket on, spoon in hand, and call it a night.
It’s that good.
Ingredients
- 2 Tbsp 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
- Kosher salt
- 1 tsp garam masala (add more to taste if you want a deeper warmth)
- 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
- In a 4–5 quart saucepan or Dutch oven, heat the olive oil over medium-low heat.
Add the leeks, shallots, celery, garlic, and a pinch of kosher salt.
Stir, cover, reduce heat to low, and cook until softened, about 8–10 minutes. - Stir in 1 teaspoon kosher salt and the garam masala. Let the spices warm and bloom for about 30 seconds.
- Add the butternut squash, vegetable broth, and apple cider vinegar.
Bring to a gentle simmer over medium heat. - Cook uncovered, stirring occasionally, until the squash is very tender and the flavor is rich and full, 15–20 minutes.
- Remove from heat and let cool for 5 minutes. Working in batches, purée the soup in a blender until silky smooth.
(Or use an immersion blender right in the pot – less cleanup!) - Return soup to the pot. Season to taste with salt and pepper.
Stir in the yogurt and 1–1.5 tsp lime juice. - Ladle into bowls and top with more yogurt or a little extra lime.
Serving Suggestions
- Serve with grilled or roasted sausage or pork chops for a hearty meal
- Pair with warm naan, crusty sourdough, crispy croutons (my favorite!) or a simple green salad
- This soup also freezes beautifully — stash a few jars for future cozy nights
Why Garam Masala Works So Well Here
Garam masala isn’t just one spice – it’s a blend. It usually includes cinnamon, coriander, cumin, cardamom, black pepper, cloves, and sometimes nutmeg. The flavor is warm, deep, and aromatic — not hot or fiery. It brings out the natural sweetness of the squash and makes the whole soup taste layered and elegant with almost no effort. A true pantry magic trick.
This is one of my all-time favorite soups. Truly. I’ve served it alongside big dinners, weeknight meals, holidays, and nights where the only thing on the agenda was blanket + couch + spoon. Every time, it makes me feel warm and grounded – like autumn is greeting me right in the kitchen.
I hope it brings that same cozy comfort to your home, too. 💛
