My Recipe Box

Butternut Squash Soup with Garam Masala, Yogurt, and Lime


Serves eight as a first course

  • by from Fine Cooking
    Issue 97

Indian flavors meet creamy classic butternut squash soup. The yogurt and lime add an unexpected tang to the silky soup. Create your own creamy vegetable soup with the Recipe Maker.

  • 2 Tbs. unsalted butter
  • 1/2 cup thinly sliced leeks
  • 1/2 cup finely chopped shallots
  • 1/4 cup thinly sliced celery (halve lengthwise then slice crosswise)
  • 2 tsp. minced garlic
  • Kosher salt
  • 1 tsp. garam masala
  • 5 cups homemade vegetable broth or low-salt chicken broth
  • 3 Tbs. apple cider
  • 2 lb. butternut squash, peeled, seeded, and cut into 1/2-inch dice
  • 1/4 cup thick whole-milk yogurt, preferably Greek
  • Freshly ground black pepper
  • 1-1/2 tsp. fresh lime juice
  • 1/3 cup chopped fresh cilantro

In a 4- to 5-quart saucepan or Dutch oven, heat the butter over medium-low heat. When hot, add the shallots, leeks, 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, 8 to 10 minutes. Stir in 1 tsp. kosher salt and the garam masala.

Add the butternut squash, vegetable broth, and cider, stir well, and bring to a simmer over medium heat. Cook, uncovered, stirring occasionally, until the vegetables are very tender and the soup is full-flavored, 7 to 20 minutes.

Take the pan off the heat and let the soup cool for 5 minutes. Working in batches, puree the soup in a blender (fill the jar no more than half full and vent the lid, topping it with a folded kitchen towel to prevent hot splashes). Wipe the pan clean and put the soup back into the pan.

Add the yogurt and 1/2 tsp. of the lime juice. Season the soup with salt and pepper. Taste the soup and adjust the seasonings with more salt, pepper, or lime juice as needed.

Ladle into 8 soup bowls and garnish each serving with 1 to 2 tsp. chopped cilantro.

nutrition information (per serving):
Calories (kcal): 80, Fat (kcal): 3.5, Fat Calories (g): 30, Saturated Fat (g): 1.5, Protein (g): 1, Monounsaturated Fat (g): 1.5, Carbohydrates (mg): 13, Polyunsaturated Fat (mg): 0, Sodium (g): 260, Cholesterol (g): 5, Fiber (g): 2,

Photo: Scott Phillips

Like others, I used some frozen cooked squash(butterkin) and supplemented with fresh butternut. Used Y.Devi's own mixture for garam masala and it was spot on. The lime was dried crystals instead of fresh. Excellent substitution since it was just the two of us.

This has become my "go to" recipe for butternut squash soup. Really good and simple.

this smelled amazing when it was cooking. I liked the flavor but....the spice overpowered the squash. I didn't taste any squash...just I would make it again but cut back on the spices.

I very much enjoyed this. Fresh, full of flavor. Good both warm and cold! I did add a bit of fresh ginger. Will definitely make this again!

So glad to have discovered this soup this winter. It's wonderful and so easy to make!

So glad to have discovered this soup this winter. It's wonderful and so easy to make!

Savory bursting with flavor and wonderful silky texture! Suggest garnish with crumbled bacon or for vegetarians crumbled toasted walnuts.

I cheated a little...had already roasted butternut squash in fridge, so I sauteed the leek, celery, garlic, salt, pepper & garam masala for a few minutes, added about 1/2 c (or more) of apple cider and let it simmer a few minutes. I then added the cooked squash to heat up in the pan. Pureed in batches with some water. Skipped the yogurt & lime. Tastes great! Albeit not totally as recipe directed.

Easy to make, great taste. My wife is not a soup person, but loved it, and had more than one serving. She even said I will have to make it for her mother. Nice!!!!

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