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Butternut Squash Soup with Garam Masala, Yogurt, and Lime

Scott Phillips

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.


  • 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

Nutritional Information

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


  • 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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Reviews (12 reviews)

  • caronwest | 01/17/2022

    Delicious. Made per recipe except omitted celery. Used chicken, not veg, stock. Aside from turning out browner than the soup in the stylist’s photo, it was very good. Flavorful but not overpowering. I will definitely make this again.

  • lorettaC | 12/15/2019

    I had too much squash (didn't measure it), so had to thin the soup with broth after cooking. Great recipe!

  • divi2 | 10/11/2017

    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.

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