Curried Butternut Squash and 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 (you can substitute vegetable broth to make this a vegan or vegetarian recipe)
  • 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. Chop and sauté the garlic and onions 5 minutes, or until soft.
Lettuce Wraps
  1. Add squash, carrots, broth, curry, and salt.
  2. Bring to a boil, then reduce heat and simmer until squash and carrots are tender (approximately 15 minutes). Turn off heat and add honey.
  3. Place soup into a blender, mixer, or food processor (in batches, if necessary), and puree until smooth and satiny.
Butternut Squash Carrot Soup

Garnish if desired.

Valerie is a God-fearing coach’s wife and stay at home mom of five bright-eyed little ones.   She is the original founder of A Nation of Moms, a “one-stop shop” blog-azine of resources and advice for all moms who, like Valerie, just needed a little help.