Spicy Carrot and Butternut Squash Soup

Every time I come up with a new combination of veggies and flavors to make soup, it immediately becomes my favorite.    And that’s true of this one…. actually I have been keeping it all to myself over the past couple of weeks, but now that I only have one serving left, which I am enjoying for lunch today, I think it is about time I shared it with you. I am calling it my Spicy Carrot and Butternut Squash Soup.

And believe me, naming this soup was a bit of a problem for me. It has lots of garlic in it, and it also has curry powder… but honestly, Garlicky Curried Carrot and Butternut Squash Soup just sounds so cumbersome… and sometimes putting the word curry in the title of a soup scares people away. And if you thought you didn’t like garlic, that might turn you off as well (leave it out – really!)
So, Spicy Carrot and Butternut Squash Soup it is, and not matter what I might call it, it is fabulous. Really!

I used my homemade turkey broth and my usual soup method to prepare this soup but you could use a store-bought chicken stock, or even make it vegan, and go with a veggie broth. I like to make my own. Ignoring either of those options, just use water. I know the garlic and the curry will give it enough flavor.

I like to freeze leftovers in individual portions.  Just pop it into a small saucepan to thaw and heat for serving.  This soup is thick and hearty and goes like this:

Spicy Carrot and Butternut Squash Soup
Makes 8 one-cup servings.

• 2 pounds butternut squash, peeled, seeded and cut into one-inch chunks
• 2 large carrots, cut into one-inch lengths
• 1 cup onions slices
• 8 cloves garlic, peeled, smashed and minced
• 2 tsp coconut oil
• 4 cups broth of choice
• 2 Tbs curry powder
• Salt and pepper to taste

1. Prepare your vegetables, onions, garlic, and set aside.
2. Melt 2 tsp coconut oil over MEDIUM heat in large stock pot.
3. Add the onions and garlic and cook for about 5 minutes till translucent, taking care not to let them brown.
4. Add the squash and the carrots and cook about 5 minutes more.
5. Add the curry powder and stir till all the veggies are coated.
6. Add the stock, cover with a lid and turn heat to HIGH.
7. When the broth has come to a boil, turn heat to LOW and let simmer for 45 minutes.
8. Remove the pot from the heat and uncover.  Allow soup to cool for at least 15 minutes.
9. Puree in batches or with an immersion blender till smooth.
10. Ladle into serving bowls, and season liberally with salt and a dash of pepper. Serve warm.

Per serving.
Weight Watchers P+ = 2.
Calories 88; Protein 3g; Carbohydrate 18g; Fat 1g; Fibre 3g.

If you are following the Simply Filling Technique, there is really nothing to count here as the oil per serving is only 1/4 tsp.

And I also love it with a bit of plain Greek yogurt .

It adds an element of creaminess, and also packs a great protein punch.

Printable Recipe

What's your favorite combination of veggies for homemade soups?

Do you like to garnish your soups with yogurt, or even sour cream?