Looking for a new and unique way to fix your butternut squash from this week’s basket?

Try Garam Masala Butternut Squash Soup. It’s a slighly spicy, different twist on traditional squash soups. Garam Masala is a mixed spice used commonly in Indian dishes. Garam Masala can be purchased pre-mixed or made on your own. See the bottom of a previous blog post for how to make your own garam masala if you cannot find it commercially.

This soup is hearty with a complex flavor which makes it suitable for a main dish, but you could also serve as a starter too. Great with a slice of 9 grain or sourdough toast spread with coconut oil.

Garam Masala Butternut Squash Soup

2 Tablespoons coconut oil
1 medium onion, diced
2 stalks celery , diced
1 TBSP minced garlic
2-4 tsp garam masala spice
5-6 cups vegetable or chicken broth
3 Tablespoons apple cider vinegar
1 Tablespoon Lime juice
3 lb whole butternut squash (about 4 cups cooked or 2 lbs pre-cubed package)
1 pint plain yogurt, Greek preferrably (or less depending on taste)
Salt and pepper to taste
Chopped fresh cilantro for garnish

Either peel, seed, and cube the butternut squash and set aside, or precook however you like to cook hardshell squash–roast, pressure cook, etc. (I like to cut it into a few pieces, and process in my pressure cooker for 8 minutes on high pressure while I’m working on the rest of the receipe. Then peel and seed. Scoop out the squash and add as directed below.)

Heat coconut oil in a dutch over or large saucepan over medium-low. When hot, add onion, celery, and garlic and pinch of salt. Stir well. Cover and reduce heat to low, stirring occasionally.  Sweat for 8-10 minutes until aromatics are softened. Stir in the garam masala spice—if you’ve never cooked with or eaten garam masala spice, go with only 2 tsp. You can always add more later if you need it. Stir until spice is completely encorporated.

Add broth, apple cider vinegar, lime juice, and butternut squash. Add all 6 cups of broth if you precooked your squash, if you didn’t start with only 5 cups and add more if it seems too thick or if you prefer a thinner finished produce. If you’ve precooked it, this step is quick. Cover and simmer about a few minutes to allow spices to combine. If you didn’t precook, cover and simmer for 15-20 minutes or until the butternut squash cubes are very soft.

Let cool slightly and carefully use an immersion blender until soup is pretty smooth. I prefer some pieces, but completely smooth is a good choice too. You can also process in a blender in small batches—be careful!—and then return to the pot.

Stir in yogurt. Adjust seasonings as needed. Dish and garnish with cilantro—we like lots! But, it is optional if you’re not a fan of cilantro.

This recipe can easily be doubled or increased/decreased if you have more or less squash available. It is excellent leftover, and even tasty cold.

You can substitute your favorite non-dairy option for the yogurt (or skip) and use vegetable broth for a vegan alternative. You can also substitute butter or another oil for the coconut oil.