INDIAN SPICES WITH BUTTERNUT SQUASH WOW!!! ENJOY DAN:

BUTTERNUT SQUASH SOUP WITH INDIAN SPICES by CHEF DAN:

Serves 6-8

INGREDIENTS:

2 pounds butternut squash, cut into 1/2- inch dice

2 tablespoons butter

4 shallots, finely chopped or 1 onion chopped

4 stalks celery, finely chopped

3 garlic cloves, minced

1 teaspoons garam masala

2 teaspoons ground coriander

3 tablespoons apple cider

1 quart vegetable or chicken stock

1/4-cup Greek yogurt

2 teaspoons lime juice plus 1 lime cut into wedges

1 teaspoon paprika

1/2-teaspoon chili powder

1 teaspoon cumin

A hand full fresh cilantro

DIRECTIONS:

1.     In a Dutch oven heat the butter over medium-low heat.

2.     When hot, add shallots, celery, garlic and a pinch of salt, stir well.

3.     Cover and reduce heat and simmer, stirring occasionally, about 8-10 minutes.

4.     Stir in garam masala, paprika, coriander, cumin and chili powder.

5.     Add the butternut squash, vegetable broth, and apple cider, stir well.

6.     Bring to a simmer over medium-heat, uncovered, for 15-18 minutes.

7.     With an immersion blender puree until smooth.

8.     Add the yogurt. Lime juice and season with salt and pepper.

9.     Ladle into soup bowls and garnish with chopped cilantro and lime wedges.