Curried Butternut Squash & Carrot Soup
I make this butternut squash and carrot soup year round, not just when it’s cold. It’s good all the time and it also is really good with toasted sourdough croutons.
Servings: 10-12
Ingredients:
To roast:
-2 cups carrots, peeled and chop
-1 large butternut squash, peeled and chopped
-1 small head cauliflower
-2 tbsp avocado oil
-1 tbsp curry powder
-1 tsp sea salt
For Broth:
-1 15oz can full fat canned coconut milk
-3 cups stock or water
-2 tbsp white miso paste
-2 tbsp tahini
-2 tbsp curry powder
-1 inch ginger, peeled
-1 tsp sea salt
-1 tsp turmeric
-1/2 tsp black pepper
Instructions:
1. Preheat oven to 400 degrees F. Coat veggies in avocado oil, curry powder, and salt. Roast for 45 minutes.
2. In a high powdered blender, blend all ingredients for broth until ginger is completely desiccated.
3. Once veggies are done roasting, carefully add them to the high powdered blender. Blend with the lid open and a towel placed over the top. You may need to do this in multiple steps. If so, add some of the soup to a soup pot after the first blend and leave some of the liquid behind.
4. Blend the remaining veggies in with the liquid. Add to soup pot and stir together.
5. Adjust spices and seasonings to taste.
6. Optional: top with coconut cream or Greek yogurt and some roasted pepitas for a crunch!
Curried Butternut Squash and Carrot Soup
Ingredients
To Roast
- 2 cups carrots chopped
- 1 large butternut squash peeled and diced
- 1 small head of cauliflower chopped
- 2 tbsp avocado or olive oil
- 1 tbsp curry powder
- 1 tsp kosher or sea salt
For Broth:
- 1 15oz can full fat coconut milk
- 3 cup stock or water
- 2 tbsp white miso paste
- 2 tbsp tahini
- 2 tbsp curry powder
- 1 inch fresh ginger minced
- 1 tsp kosher or sea salt
- 1 tsp turmeric
- 1/2 tsp black pepper
Instructions
- Preheat oven to 400 degrees F. Coat veggies in avocado oil, curry powder, and salt. Roast for 45 minutes.
- In a high powdered blender, blend all ingredients for broth until ginger is completely desiccated.
- Once veggies are done roasting, carefully add them to the high powdered blender. Blend with the lid open and a towel placed over the top. You may need to do this in multiple steps. If so, add some of the soup to a soup pot after the first blend and leave some of the liquid behind. Blend the remaining veggies in with the liquid. Add to soup pot and stir together.
- Adjust spices and seasonings to taste.
- Optional: top with coconut cream or Greek yogurt and some roasted pepitas for a crunch!