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!
Print
Pin
Servings: 4 servings
Calories: 123kcal
Equipment
Ingredients
- 1 large acorn squash, cut into 1-inch slices and then chunks
- 4 medium sized carrots, peeled and cut into 1-inch rounds
- 4-6 garlic cloves
- 1 1/2 Tablespoon olive oil
- Salt and pepper, to taste
- 1/2 tsp turmeric powder
- 1/2 tsp curry powder
- 1/2 tsp cumin powder
- 1/2 tsp fresh ginger
- 2 1/4 - 2 1/2 vegetable stock
Instructions
- 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.
- 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.
- Serve immediately (or keep warm on stove until ready to serve) with garnish as desired. I like to use cilantro and a baguette.
Notes
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.
Nutrition
Calories: 123kcal | Carbohydrates: 19g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Sodium: 52mg | Potassium: 603mg | Fiber: 4g | Sugar: 3g | Vitamin A: 10599IU | Vitamin C: 17mg | Calcium: 69mg | Iron: 2mg
Disclaimer: The nutritional information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.
Did you make this recipe? Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!