Butternut Squash Soup with Garam Masala, Yogurt, and Lime

Butternut Squash Soup with Garam Masala, Yogurt, and Lime
Photo by Scott Phillips

Ingredients

  • Kosher salt
  • Freshly ground black pepper
  • ½ cup thinly sliced leeks
  • 2 Tbs. unsalted butter
  • ½ cup finely chopped shallots
  • 1-½ tsp. fresh lime juice
  • 1 tsp. garam masala
  • + 7 more ingredients
    • 5 cups homemade vegetable broth or low-salt chicken broth
    • ¼ cup thinly sliced celery (halve lengthwise then slice crosswise)
    • ¼ cup thick whole-milk yogurt, preferably Greek
    • 2 lb. butternut squash, peeled, seeded, and cut into ½-inch dice
    • 2 tsp. minced garlic
    • 1/3 cup chopped fresh cilantro
    • 3 Tbs. apple cider

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 t...

View full recipe at Fine Cooking

Comments


Best Wine Deals

See More Deals





Snooth Media Network