Curried Squash and Carrot Soup

Julie Miguel is a digital content producer with a specialization in food media as well as an active food blogger located in Toronto, Canada. The focus of her blog, Daily Tiramisu, is to empower home cooks to be fearless in the kitchen and she does this by taking traditionally difficult recipes and making them easier to execute.

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IMG 5325 Curried Squash and Carrot Soup

This polar vortex we have been living through does not want to let up so I thought it was about time to post a soup recipe to help warm us all up!  This soup is very easy to do, I actually did it within an hour one night when I got home from work.  Also, there is a lot of room for variation.  You can make it spicy, you can add sweet potato, etc.  I thought adding the flavour of the garam masala made the soup very unique and not plain and boring so I was instantly in love with the flavour when I tried this soup.

My sister-in-law sent me this soup one day and I thought the presentation was absolutely adorable and the soup was delicious so I had to re-create it and share!  I guess you can say that it’s so cold outside that even the soup has to wear a hat (ha-ha!)

Here is the recipe.  Enjoy and stay warm!

Curried Squash and Carrot Soup
Yield: 1.5 L soup

2 Tablespoons of olive oil
2 Tablespoons of melted butter
1 cooking onion, cut into quarters
4 cups Butternut Squash, peeled and cubed*
3 cups of carrots, cut into 2 inch pieces
1 large clove garlic, minced
1 1/2-2 teaspoons curry powder or Garam Masala
6 cups chicken broth or vegetable broth (Chicken Broth Recipe)
*(Peeling a butternut squash is almost impossible so I leave the peel on, quarter it and bake it.  Once the butternut squash is cooked the peel comes off very easily).

1.  Combine half of the olive oil and all of the butter and vegetables into a bowl.  Toss to coat.  Place on to a baking sheet and roast the coated vegetables in a preheated oven at 400 degrees Fahrenheit for 30 minutes (do not let the onion burn).

2.  Place remaining oil in a pot and heat over medium heat.  Add garlic and cook until soft.  Add the spice and cook for another minute.  Add the vegetabes and the broth.  Bring to a simmer for 10-15 minutes until the vegetables are soft and cooked.

3.  Puree the soup in a blender until smooth.  If the soup appears to be too thick, add more broth.

Soup may be stored in a mason jar for up to 2 weeks in the fridge.  While the soup is piping hot, use a funnel and a ladle and put into the mason jar.  Secure the lid and put the jar upside down on the counter and let it cool completely.  This will give the jar a good seal.  Store in the fridge right side up.

With Love,
Daily Tiramisu

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