Curried Carrot Squash Soup in a white bowl with spoon by Fork in the Kitchen

Curried Carrot Squash Soup


A thick soup with warm curry, turmeric, and cumin spices, blended with roasted squash, carrots, and garlic resulting in an incredibly creamy dish. Gluten-free, dairy-free, and vegan!



  • 1 large acorn squash, cut into 1-inch slices and then chunks
  • 4 regular sized carrots, peeled and cut into 1-inch rounds
  • 46 garlic cloves
  • 1 1/2 Tablespoons olive oil
  • salt and pepper, to taste
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon fresh ginger
  • 2 1/42 1/2 vegetable stock


  1. Preheat oven to 425°F. On a large baking sheet, place acorn squash, carrots, and garlic. Toss with olive oil, salt, and pepper. Bake for 15-20 minutes until tender, flipping halfway through.
  2. In a blender, add roasted vegetables, spices, vegetable stock, and salt and pepper to taste. Blend on high for 4-5 minutes (crack the top opening to release the steam) until smooth. Add additional vegetable stock as needed.
  3. Serve immediately (or keep warm on stove until ready to serve) with garnish as desired. I like to use cilantro and a baguette.


If you don’t have a high-powered blender, remove skins from acorn squash after baking. Proceed to use an immersion blender or regular blender.

You can swap in butternut squash.

  • Category: Soup
  • Method: Blending
  • Cuisine: American

Keywords: curry, turmeric, easy, vegan, dairy free, gluten free, quick

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