We’ve posted a recipe for butternut squash soup before, but this one is a fun variation, so we decided another post was warranted. We’ve still been loving our weekly CSA deliveries from JBG organic, and this week we received some beautiful organic butternut squashes and carrots. We decided on making a big batch of soup to have a healthy, but delicious, lunch for us to take to work all week. In order to give it a fresh spin, we decided to add some Asian inspired flavors including curry powder and Sambal, the versatile Thai chili sauce that can be found at most supermarkets.

To start, we peeled, deseeded, and cubed the butternut squash, which was honestly the longest part of the entire process. In order to save time, you can buy pre-cubed squash at the store. Next, peel and dice the carrots. We opted to then boil the veggies as it was faster than roasting, and allows the veggies to be pureed easier in the Vitamix blender.

The onion and garlic is sautéed on the side and added in to the squash and carrots when blending. Just as with our previous butternut squash soup recipe, we used our handy Vitamix to blend this soup until perfectly smooth. It has definitely been one of our favorite kitchen appliances! You can also easily use an immersion blender (we use one similar to this Oster one) for this, which saves time on clean up.

Once the soup is pureed and all the spices have been added, adjust the salt and pepper for taste and you are ready to serve! We love trying out different toppings, but our favorites are cilantro, chopped fresh chilies, and a dash of coconut milk. Toasted pepitas (pumpkin seeds) are also a fun addition. You can add some diced turkey if you want some extra protein, but we opted to keep this recipe vegan.

Happy Fall everyone!

Curried Butternut Squash and Carrot Soup

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 10 cups

Course: Main Dish

Cuisine: Asian

Ingredients Method

Ingredients

  

• 7 Cups Diced Butternut Squash
• 3 Cups Diced Carrots
• 1 small onion Diced
• 2 Cloves garlic Smashed
• 1 Tablespoon Olive Oil or Grapeseed Oil
• 1 Cup Coconut Milk
• 3 Cups Vegetable Stock
• 3 Tablespoons Curry Powder
• 1 Tablespoon Sambal
• 1 Tablespoon Sugar
• Salt to taste

Method

 

1. Saute onions and garlic in olive oil on mid-low heat until translucent. Set aside.
2. In a large pot, add the carrots and squash. Fill with enough water to cover the veggies. Cover and let boil for about 20 minutes, or until tender and easily pierced with a fork (depends on how large your cubes are).
3. Drain the squash and carrots and add half to your blender, along with half of the sautéed onions and garlic, coconut milk, stock, sambal, and curry powder. Blend until smooth. Pour back into your pot.
4. Repeat with the remaining veggies, coconut milk, stock, curry powder, and sambal. Blend and pour back into your pot. (The blending process can also be done with an immersion blender in the pot).
5. Add the sugar and let simmer for 5-10 minutes. Add salt to taste. You can add additional sambal for extra heat.
6. Top your soup with chopped chilies, cilantro, and pumpkin seeds (pepitas) or other toppings of your choice!