CREAMY SQUASH SOUP

CREAMY SQUASH SOUP image

Number Of Ingredients 14

2 Tbs. extra-virgin olive oil
1 cup medium-diced onions
2 tsp. minced garlic
1/4 cup thinly sliced celery (halve lengthwise then slice crosswise)
1 Tbs. minced fresh ginger
Kosher salt
5 cups vegetable broth, preferably homemade
3 Tbs. apple cider
1 tsp. garam masala
2 lb. butternut squash, peeled, seeded, and cut into 1/2-inch dice
1/4 cup buttermilk
freshly ground black pepper
1-1/2 tsp. fresh lemon juice
1/3 cup Chopped cilantro

Steps:

In a 4- to 5-quart saucepan or Dutch oven, heat the olive oil over medium-low heat. When hot, add the onions, garlic, celery, ginger 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 any spices. 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 buttermilk and 1/2 tsp. of the lemon juice. Season the soup with salt and pepper. Taste the soup and adjust the seasonings with more salt, pepper, or lemon juice as needed. Ladle into 8 soup bowls and garnish each serving with 1 to 2 tsp. chopped cilantro.