Curried Butternut Squash Carrot Soup

This soup is great to spice things up on a dreary autumn day.  it can be served as the main dish or as an accompaniment to a meal.


  • 1 butternut squash (peel, remove seeds and cut into 1/2 inch cubes)
  • 2-3 carrots (peel and sliced into 1/2 inch slices)
  • 4 cups low-sodium chicken broth
  • 1 T curry powder
  • 1 T oil (I use coconut oil, but you can use vegetable oil)
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1/2 t salt to taste
  • 2 T honey
  • Optional: 1 t fresh ginger, finely grated


  1. Heat the oil over medium heat in a large stockpot.
  2. Sauté the garlic and onions 5 minutes or until soft.
  3. Add squash, carrots, broth, curry, and salt.
  4. Bring to a boil,then reduce heat and simmer until squash and carrots are tender ( approximately 15 minutes). Turn off heat and add honey.
  5. Place soup into a blender, mixer, or food processor (in batches, if necessary), and puree until smooth and satiny.
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    1. 1

      I’ve printed off this recipe and as soon as the weather here in the south cools off, I’m gonna make it! Sounds YUMMY!!! I love butternut squash and carrots!

    2. 2

      Sending some cooling breezes your way! That’s one thing I didn’t miss about living in the south – the heat just lingers on and on and on! Hope you get to make the soup soon. :)

    3. 3
      Brandy says:

      This reminds me of a soup popular in Germany… I can’t wait to try this!

    4. 4

      We love soups in the fall and winter. Thank you for sharing this recipe!

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