Butternut Squash with Garam Masala
A cozy, silky butternut squash soup flavored with warm garam masala, bright apple cider vinegar, creamy Greek yogurt, and fresh lime. The perfect comforting fall soup for chilly nights.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 cup leeks thinly sliced and washed well
- ¼ cup shallots finely chopped
- ¼ cup celery finely sliced
- 2 cloves garlic minced
- Kosher salt to taste
- 1 teaspoon garam masala plus more to taste if desired
- 1½ pounds butternut squash peeled and diced medium
- 5 cups vegetable broth
- 3 tablespoons apple cider vinegar
- ¼ cup plain Greek yogurt
- 1 to 1½ teaspoons fresh lime juice
- Freshly ground black pepper to taste
Instructions
- In a 4–5 quart Dutch oven or soup pot, heat olive oil over medium-low heat.
- Add the leeks, shallots, celery, garlic, and a pinch of kosher salt. Stir well.
- Cover and cook over low heat until softened and fragrant, about 8–10 minutes.
- Stir in 1 teaspoon kosher salt and the garam masala. Cook for 30 seconds to bloom the spices.
- Add the butternut squash, vegetable broth, and apple cider vinegar.
- Bring to a gentle simmer over medium heat and cook uncovered for 15–20 minutes, stirring occasionally, until the squash is very tender.
- Remove from heat and let cool slightly for about 5 minutes.
- Carefully purée the soup in batches using a blender until silky smooth. (Or use an immersion blender directly in the pot.)
- Return soup to the pot if needed. Season with additional salt and black pepper to taste.
- Stir in the Greek yogurt and fresh lime juice.
- Ladle into bowls and garnish with extra yogurt, lime juice, croutons, or fresh herbs if desired.
Notes
- Garam masala adds warmth and depth without making the soup spicy.
- If you prefer a thinner soup, add extra broth until you reach your desired consistency.
- This soup freezes beautifully for easy future meals.
- Delicious served with naan, crusty bread, roasted sausage, or pork chops.