Curried Squash and Carrot Soup

Squash Soup

When I was younger I wasn’t a fan of squash. My dad used to mix squash in with the mashed potatoes at Thanksgiving, and I thought it was a travesty! Who tries to mess with the perfection that is a mashed potato with large amounts of butter?! As I’ve gotten older, I’ve learned to appreciate the squash. I still wouldn’t add it to my mashed potatoes, but I love squash soup.

This squash soup brings together all the colors and flavors of Thanksgiving. Your little kids may not love it, but if it’s cold where you are, the adults will definitely enjoy it! If you want to fancy up the soup you could top it with bacon, sour cream, or even some apples. In the picture, I topped it with toasted pine nuts. Speaking of the picture, I think it goes without saying that Candice took and styled this one!If you’re serving this at a buffet, you could put out a little toppings bar for people to choose from.

When I made this soup it was pretty thick, but I really enjoy it that way. If you prefer it a little thinner (after all, you can never be too rich or too thin!), just keep adding chicken stock until you get it to the right consistency for you. I will sometimes thin it out with heavy cream, but I’m crazy that way!

It’s hard to believe Thanksgiving is just over a week away, and then it’s just a hop, skip and a jump until Christmas. Do you feel ready?

Curried Squash and Carrot Soup

Ingredients:

  • 4 c. cubed butternut squash, cooked
  • 2 carrots, diced
  • 1 onion, diced
  • 2 Tbsp butter
  • 4 c. chicken stock
  • 1/4 tsp curry powder
  • salt and pepper to taste
  • optional garnish: bacon, apples, sour cream

Instructions:

  1. Melt butter in a large saucepan over medium heat.
  2. Add carrots and onion and saute until onions are translucent.
  3. Add squash, chicken stock and curry and bring to a boil.
  4. Boil for 2 minutes and then reduce heat. Simmer for twenty minutes.
  5. Using an immersion blender, blend the soup until smooth. If you don’t have an immersion blender, transfer the soup, in batches, to a blender and then put pack in the pot.
  6. Add salt and pepper to taste.
  7. you can make this soup in advance and then reheat.

sarahsig

 

 

Curried Squash and Carrot Soup
Prep time: 
Cook time: 
Total time: 

Serves: 4
 

Curried Squash and Carrot Soup
Ingredients
  • 4 c. cubed butternut squash, cooked
  • 2 carrots, diced
  • 1 onion, diced
  • 2 Tbsp butter
  • 4 c. chicken stock
  • ¼ tsp curry powder
  • salt and pepper to taste
  • optional garnish: bacon, apples, sour cream

Instructions
  1. Melt butter in a large saucepan over medium heat.
  2. Add carrots and onion and saute until onions are translucent.
  3. Add squash, chicken stock and curry and bring to a boil.
  4. Boil for 2 minutes and then reduce heat. Simmer for twenty minutes.
  5. Using an immersion blender, blend the soup until smooth. If you don’t have an immersion blender, transfer the soup, in batches, to a blender and then put pack in the pot.
  6. Add salt and pepper to taste.
  7. you can make this soup in advance and then reheat.

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Leave your two cents

3 Comments

  1. Oooooooh my goodness. My mouth is positively watering! I’m not a *huge* squash fan – but I think I could get into this!

  2. Yum yum yum! Amazing photo too ;)

  3. I once enjoyed a lovely carrot and ginger soup at The Sandbar at the Pearl. It was so good. And I love butternut squash soup. Your version of squash soup sounds (and looks) amazing!

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