Welcome back to Super Squash Week. Yesterday I made these Maple Pumpkin Donuts and looking through my CSA crate I realized it was going to be a squash-heavy week. Thus it became Super Squash Week, meaning I will be creating and sharing a squash recipe every single day!

I was very excited to find a butternut squash in my crate this week. I have been anticipating it for some time now for this very reason: Curried Butternut Squash Soup.


Curried Butternut Squash and Carrot Soup
serves 4

1 tbsp olive oil
1 medium yellow onion, chopped
3-4 garlic cloves, minced
1 tbsp ginger, minced
1 large butternut squash
3 medium carrots
1 tbsp curry powder
4 cups vegetable broth (or water)
salt and pepper to taste

Peel and chop vegetables.

In a large pot heat oil over medium-high heat.  Add onions and saute for 5 minutes, until onions are translucent. Add minced garlic and ginger and saute for another minute until fragrant. Add curry powder stirring together until onions are evenly coated. Stir in squash and carrots and once mixed, add vegetable broth. Bring to a boil then reduce heat to simmer for 20 minutes or until squash and carrots are tender.

Remove from heat and allow soup to cool.

Once cool, blend in a food processor or blender until smooth (you may need to do this in two batches).

Return to soup pot, season with salt and pepper and reheat to desired temperature. Garnish with fresh ground pepper, cilantro springs, or a dolup of vegan sour cream.



Do you have an all-time favorite soup? A go-to recipe? 

I’m not sure if this is my all time favorite soup. I LOVE chili and corn chowder and potato leek and borscht…
but Butternut Squash Soup is certainly up there.