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Butternut Squash Carrot Curry Soup Elizabeth Rider

Healing Butternut Squash & Carrot Curry Soup

  • Author: Elizabeth Rider
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: Serves 8
  • Category: Soup
  • Method: Roast, Blend
  • Cuisine: American

Ingredients

Units Scale
  • 1 medium to large butternut squash, peeled & cut into 1 inch cubes (about 4 cups)
  • 1 pound carrots, cleaned and chopped into 1 inch pieces (about 7 or 8 large carrots)
  • 1 apple, peeled, cored and cut into 1 inch pieces (I used a gala apple)
  • 1/2 yellow onion, peeled & cut in half, root end attached
  • 3 garlic cloves in their skins
  • 2 tablespoons extra virgin olive oil
  • 3 teaspoons fine sea salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • 1 quart (4 cups) veggie broth or organic chicken broth
  • 3/4 teaspoon mild yellow curry powder
  • 1/2 teaspoon ground ginger
  • 1 tablespoon raw honey
  • purified water
  • raw pumpkin seeds (aka pepitas) for garnish

Instructions

  1. Preheat the oven to 400°F.
  2. Prepare the butternut squash by peeling it with a veggie peeler, cutting it in half lengthwise and scooping out the seeds. Then chop it into 2-inch cubes. (See my 1 minute video tutorial here - it's easy).
  3. Drizzle the butternut squash, carrot, apple, onion and garlic with about two tablespoons of extra virgin olive oil, one teaspoon of sea salt and 1/2 teaspoon black pepper. Arrange on two baking sheets and roast for about 25-30 minutes, until soft and slightly golden.
  4. Flip with a spatula about 15 minutes in to ensure even cooking. Leaving the garlic in its skin will prevent it from burning, remember to remove the skin after roasting before pureeing the soup.
  5. Leaving the root end of the onion intact will also help it roast evenly, and remove the root end before pureeing.
  6. Carefully place the roasted squash, carrots, apple, onion and peeled garlic in the blender with the broth, curry powder, ginger, honey, and 2 teaspoons of sea salt. Keep about two cups of purified water on hand to thin out in the blender as needed. I end up using about 1.5 cups. Secure the blender lid and place a folded kitchen towel over the lid for safety and hold the blender very tight to the base. A Vitamix can handle hot liquid and larger quantities, if you’re not using a Vitamix see below. Start on low, turn the Vitamix on and slowly increase the speed to high. Add water if needed. Blend until smooth and creamy, about 90 seconds. Return to the soup pot and cover to keep warm for serving.

Note: Always be very careful when blending hot liquids; hot liquids expand when blending and can escape from the blender. Read all of the instructions below before continuing. See notes below.


Notes

If using a Vitamix or high-speed blender, carefully place the roasted squash, carrots, apple, onion and peeled garlic in the blender with the broth, curry powder, ginger, honey and 2 teaspoons sea salt. Keep about two cups of purified water on hand to thin out in the blender as needed. I end up using about 1.5 cups. Secure the blender lid and place a folded kitchen towel over the lid for safety and hold the blender very tight to the base. A Vitamix can handle hot liquid and larger quantities, if you’re not using a Vitamix see below. Start on low, turn the Vitamix on and slowly increase the speed to high. Add water if needed. Blend until smooth and creamy, about 90 seconds. Return to the soup pot and cover to keep warm for serving.

If you don’t have a Vitamix, after roasting the veggies put all ingredients in a large soup pot and simmer for about 20 minutes. Remove from heat and use a food mill, food processor or immersion blender to blend until smooth. Be very careful when blending hot liquids and work in batches. Never fill a blender or food processor more than 1/3 of the way full, and always cover the lid with a kitchen towel to protect your hands. Hold the blender tight to the base while blending. Blend until smooth and creamy. Return to the soup pot and cover to keep warm for serving.

 

I like to let the soup warm for at least an hour to let the flavors come together. Keep it covered so the liquid doesn’t evaporate. Store in an airtight glass container in the refrigerator up to 3 days, or in the freezer up to 4 months.

Keywords: butternut squash soup