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. Squash and carrots are such a healthy addition to your diet, loaded with carotene and other nutrients.
This makes for a wonderful cold-weather recipe when squash and root vegetables abundant!
- 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
Heat the oil over medium heat in a large stockpot.
Chop and sauté the garlic and onions 5 minutes, or until soft.
Add squash, carrots, broth, curry, and salt.
For a vegetarian recipe, we use our favorite vegetable boullion.
Bring to a boil, then reduce heat and simmer until squash and carrots are tender (approximately 15 minutes). Turn off heat and add honey.
Use an immersion blender, and puree until smooth and satiny. Alternatively, you can blend the soup in a blender, but be careful with hot liquids and pressure in a blender.
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.