Indian flavors meet creamy classic butternut squash soup. The yogurt and lime add an unexpected tang to the silky soup. Make this vegetarian dish vegan by replacing the butter with an oil of your choosing and swapping or omitting the yogurt.
2 TBSP. unsalted butter
1 tsp C&C Garam Masala
1/2 cup thinly sliced sweet onion
5 cups vegetable broth or low-salt chicken broth
1 finely chopped apple
2 lb. butternut squash, peeled, seeded, and cut into 1/2-inch dice
1/4 cup thinly sliced celery
1/4 cup thick whole-milk yogurt, preferably Greek
2 tsp minced garlic
Chopped fresh cilantro for garnish
Sea Salt and Pepper to taste
1/2 tps Lime juice + more for garnish
In a large saucepan, heat the butter over medium-low heat. When hot, add the onions, apple, celery, garlic, and a pinch of salt. Stir well, cover, reduce the heat to low, and cook, stirring occasionally, until the softened, 8 to 10 minutes. Season with salt and pepper and the C&C Garam Masala.
Add the butternut squash and broth, stir well, and bring to a simmer over medium heat. Cook, uncovered, stirring occasionally, until the vegetables are very tender, 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). Return the soup into the pan.
Add and stir in the yogurt and 1/2 tsp. of the lime juice. Season the soup again with salt and pepper. Ladle into bowls and garnish each serving with 1 to 2 tsp. chopped cilantro and a few drops more lime juice