Emily’s Butternut Squash & Carrot Soup

by | Feb 18, 2013 | Soup & Sandwiches, Vegan, Vegetables, Vegetarian | 2 comments

It’s kind of cold out there these days with no signs of an early spring despite what the groundhogs predicted.  You know the cold I mean right?  The kind where your organs feel like they’re shutting down and liquids in your eyeballs feel like they’re freezing over.  On days when there’s a wind chill factor, nothing but a hot soup will do – a comfort food to warm your belly and other internal organs. 

squash
Spices

This recipe is an old favourite that my fabulous sister-in-law kindly shared with me years ago and it’s now a part of my family’s recipe repertoire. Perfect for cozy nights at home yet fancy enough to serve on special occasions.  Hope you enjoy as much as we do.  Thanks Em!

PS – I realize that ‘turmeric’ is misspelled on my spice jar.  Spelling is not my strong suit and there is no spell check on my label maker.  Oh well.

squash carrots in pot
squash soup cooked
squash soup close up

Emily's Butternut Squash and Carrot Soup

This recipe is an old favourite that my fabulous sister-in-law kindly shared with me years ago and it's now a part of my family's recipe repertoire. Perfect for cozy nights at home yet fancy enough to serve on special occasions. Hope you enjoy it as much as we do. Thanks Em!
Course: Appetizer, Side Dish, Soup
Diet: Gluten Free, Vegan, Vegetarian
Keyword: corn-free, dairy-free, egg-free, gluten-free, soy-free, vegetables, yeast-free
Author: ness

SPECIAL EQUIPMENT

  • Blender, or handheld immersion blender

INGREDIENTS

  • 2 tablespoons olive oil
  • 1 large yellow onion chopped (about 2 cups)
  • 1 butternut squash (about 1 1/4 lb peeled, halved, seeded, and coarsely chopped (about 6 cups))
  • 3 large carrots peeled and coarsely chopped (about 2 cups)
  • 1 teaspoon paprika
  • 1 1/4 teaspoon ground cumin
  • 3/4 teaspoon ground turmeric
  • 3/4 teaspoon ground coriander
  • 1/3 cup unsweetened apple sauce (optional)
  • 6 cups vegetable stock or water
  • salt and pepper to taste
  • 1 teaspoon water
  • 1/2 cup plain yogurt (for vegan, use dairy-free)
  • 1/3 cup chopped fresh cilantro
  • 3 Tablespoons fresh chives (diced)
  • 1 Lime cut into wedges

INSTRUCTIONS

  • In a large soup pot over medium-low heat, warm the olive oil. Add onion and saute until soft, about 3 minutes. Add squash, carrots and saute for 10 min. Add the paprika, cumin, turmeric and coriander and continue to saute for 10 min.
  • Add the stock or water and bring to a boil over high heat. Reduce the heat to low and simmer, uncovered for 30 to 40 minutes, or until the squash and carrots are soft. Remove from heat and let cool slightly.
  • Working with 2 cups at a time, place soup in a blender and puree on high until smooth and light. As each batch is pureed transfer it to a large saucepan. If using immersion blender, puree soup directly in pot. If soup is too thick, thin with a little water. Should have the consistency of heavy cream.
  • To serve, place soup over medium-high heat and warm to serving temperature. Season to taste with salt and pepper. In a small bowl whisk the water and the yogurt until smooth. Garnish with a dollop of yogurt, fresh cilantro, chives and fresh lime wedges.

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2 Comments

  1. Karolina

    Absolutely Delicious! Heaven in my mouth!

    Reply
    • Ness

      Aw thanks Karolina! So glad you enjoyed it!!

      Reply

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