Servings: eight as a first course
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.
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.
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This is a great savory recipe. Substituted 1/2 and 1/2 for the yogurt and additional green onions for leeks. Added some cheese croutons and pepitas for garnish. Fabulous.
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 spice....so I would make it again but cut back on the spices.
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