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
Ingredients:
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).
Method:
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
