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