- 1 Tbsp canola oil
- 1 onion, chopped
- 1 butternut squash, peeled, halved, seeded and coarsely chopped
- 3 carrots, coarsely chopped
- 1 tsp sugar
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp turmeric
- 1 tsp coriander powder
- 6 cups vegetable or chicken stock
- 1 Tbsp lime juice
- salt and pepper to taste
- 1/2 cup cream, milk or coconut milk
- 2 Tbsp cilantro or parsley
- 4 Tbsp toasted pepitas
- In large saucepan, heat oil and sauté onion until soft. Do not brown.
- Add squash, carrots and sugar and sauté for 10 minutes.
- Add paprika, cumin, turmeric and coriander and sauté for 5 minutes.
- Add broth and bring to boil. Reduce heat and simmer for 30-40 minutes until veggies are soft. Puree soup using an immersion blender or food processor.
- Add salt and pepper, lime juice to taste.
- Slowly add cream or milk to soup.
- Garnish with chopped cilantro or parsley and toasted pepitas.
- Coconut milk is a great alternative to the cream or milk in this recipe.
- If everyone around the table loves a little more spice, add 2 Tbsp of Red Thai Curry paste to the soup and garnish with cilantro.
- If you have less adventurous eaters, serve cilantro, curry paste and toasted pepitas on the side.
Here are a few extra tips and tricks I find helpful when making butternut squash and carrot soup.
How to Chop and Peel Butternut Squash
- Cut the neck of the butternut squash off. This gives you nice flat edges that you can use to safely balance your squash.
- A vegetable peeler will work, but I prefer standing up the squash and using a large knife to remove the peel.
- If your squash is really tough, use a paring knife to poke a few holes in it all the way around, then pop it in the microwave for 2-3 minutes. This will soften the rind a little and make it easier to cut through.
Get more squash cutting, storing and cooking tips here:
How to Safely Puree Soup
Hot Soup in A Blender
- fill the blender less than half way
- cover it with the lid but remove the small cover from the little opening to allow steam to escape
- cover the little hole with a folded tea towel
- start pureeing on low
- repeatedly let the steam vent by removing the towel then continue to puree at higher speeds
- empty blender and repeat with remaining soup
If you make this soup, let me know what you think and how everyone around the table doctored it up. Leave a comment or take a photo and tag #getgettys so I can see it and like it!
Sign up to get articles by Getty delivered to your inbox. You’ll get recipes, practical tips and great food information like this. Getty is a Professional Home Economist, speaker and writer putting good food on tables and agendas. She is the author of Manitoba’s best-selling Prairie Fruit Cookbook, Founder of Fruit Share, a mom and veggie gardener.