This butternut squash and carrot soup is one of those meals that makes everyone happy. Its smooth texture and relatively mild spice combination is perfect for even the most sensitive palates. More adventurous eaters can help themselves to extra toppings like toasted pepitas or cashews, chopped cilantro, sour cream or hot sauce. An all around win-win where everyone's taste buds are satisfied.
Butternut Squash and Carrot Soup
- 1 Tbsp canola oil
- 1 onion chopped
- 1 butternut squash peeled, halved, seeded and coarsely chopped
- 2 carrots coarsely chopped
- 2 tsp sugar
- 1 Tbsp grated fresh ginger
- 2 tsp cumin
- 1 tsp turmeric
- 2 tsp coriander powder
- 6 cups vegetable or chicken stock
- 1-2 Tbsp Thai red curry paste
- 1 Tbsp lime juice
- salt and pepper to taste
- 1/2 cup coconut milk (or use milk or cream)
- 2 Tbsp cilantro or parsley
- 4 Tbsp toasted pepitas or cashews
- In large saucepan, heat oil and sauté onion until soft. Do not brown.
- Add squash, carrots and sugar and sauté for 10 minutes.
- Add ginger, cumin, turmeric and coriander and sauté for 2 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 Thai red curry paste, salt and pepper, lime juice to taste.
- Slowly add coconut milk (milk or cream) to soup.
- Garnish with chopped cilantro or parsley and toasted pepitas.
Nutrition Facts (per serving)
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
You know you’re veggies are ready to puree when they’re soft and you can easily squish them with the back of a spoon against the side of the pot.
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.