Curried Squash and Carrot Soup

Name: Curried Squash and Carrot Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Cuisine: Canadian
Ingredients: 2 tablespoons olive oil; 1 large onion (chopped); 2 cloves garlic (minced); 1 tablespoon curry powder; 1 kg butternut squash (peeled and cubed); 3 large carrots (peeled and sliced); 4 cups vegetable broth; 1 teaspoon salt (or to taste); 1/2 teaspoon black pepper; 1/2 cup coconut milk (or heavy cream)

40 min 6 servings Easy

All Recipes

A creamy and aromatic soup blending the sweetness of squash and carrots with the warmth of curry powder.

Prep

15 min

Cook

25 min

Total

40 min

Servings

Difficulty

Easy

Curried Squash and Carrot Soup is a delightful fusion of sweet and savoury flavours. The natural sweetness of squash and carrots pairs beautifully with the aromatic spices of curry powder, creating a comforting dish that's perfect for chilly days. This soup is not only delicious but also packed with nutrients. Squash is rich in vitamins A and C, while carrots add a healthy dose of beta-carotene. Together, they make a nourishing meal that warms you from the inside out.

Instructions

Sauté aromatics

Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until onion is translucent, about 5 minutes.

Pro tip: Ensure garlic doesn't burn for a sweeter flavour.

Add spices

Stir in curry powder and cook for 1 minute until fragrant.

Pro tip: This step enhances the curry's aroma.

Add vegetables

Add butternut squash and carrots. Stir to coat with the spice mixture.

Pro tip: Cut vegetables into uniform pieces for even cooking.

Simmer soup

Pour in vegetable broth, bring to a boil, then reduce heat to low and cover. Simmer for about 20 minutes until the vegetables are tender.

Pro tip: Check tenderness with a fork; they should be easy to pierce.

Blend soup

Remove from heat and blend the soup until smooth using an immersion blender or in batches with a countertop blender.

Pro tip: For safety, let soup cool slightly before blending in a countertop blender.

Finish and serve

Stir in coconut milk, season with salt and pepper to taste. Serve hot.

Pro tip: Adjust seasoning to your preference before serving.

💡

Tips & Tricks

Use a high-quality curry powder for the best flavour.
Ensure the squash is tender before blending.
Adjust the thickness of the soup by adding more or less broth.

Frequently Asked Questions

What is the best squash for curried squash and carrot soup?

Butternut squash is ideal due to its natural sweetness and creamy texture.

How long does it take to make curried squash and carrot soup?

The total time is about 40 minutes, including prep and cooking.

Can I substitute coconut milk in the soup?

Yes, you can use heavy cream or a non-dairy alternative if preferred.

How should I store leftover soup?

Store in an airtight container in the refrigerator for up to 3 days.

What spices complement butternut squash soup?

Curry powder, cinnamon, and nutmeg pair well with the sweetness of squash.

Serving Suggestions

Serve this Curried Squash and Carrot Soup with a dollop of yoghurt or a sprinkle of fresh cilantro for added freshness. It pairs wonderfully with crusty bread or a side salad. This soup can be made ahead and stored in the refrigerator for up to three days. Reheat gently on the stove before serving.

Nutrition per serving

180

Calories

Protein

Fat

Warm up with a hearty meatball and spaghetti squash soup, perfect for chilly days.

Medium60 min

See the recipe

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