Squash The Fall Blues Away – feat. Curry Butternut Squash Soup

The universal sign that Fall has arrived in North America: the Ugg boots, Lululemon leggings and Canada Goose jacket combo. It never fails, and you can literally hear it coming from a mile away. Yes, you know the frsshhh frsshhh frssshhhh sound that the boots make when girls wearing them don’t lift their feet. Oh, the North American fall look cannot be completed without another essential item… a Pumpkin Spice Latte, or as most of us know it, PSL.

Also related to fall, but not fashion, is the fact that grocery stores and farmer market stalls are overrun by squash of all shapes and sizes…and weights. We saw a 50lbs pumpkin the other day! This can only mean one thing: squash inspired foods! First up: Curried Butternut Squash and Carrot soup!DSC_0270

This soup is creamy and smooth, and has a mild bite to if from the curry and ginger, which helps you stay warm during those chilly fall nights. Its bright colours will make you smile, and also give you all the beta carotene and Vitamin A that you need to stay healthy and fit during flu season!

This simple and satisfying soup only takes 35 minutes to make, and it makes a big batch, which means plenty of freezer friendly portions for lunches to come.

You will need:

  • 1 Butternut squash, peeled and cubed into 1” cubes
  • 2 large carrots, or 4 smaller carrots, washed and cut into small pieces
  • 1 small onion, finely diced
  • 2 cloves of garlic, finely chopped
  • 1 thumb of ginger, grated
  • 1 tbsp. of curry powder
  • 4 ½ cups of vegetable broth
  • 2 ½ cups of water

Start by prepping all your ingredients, since peeling the squash can be time consuming. Make sure to be very careful when chopping it into pieces, since it can be quite hard to cut through.

Gently fry your onion, garlic, carrots, squash, and ginger in a big pot for about 5 minutes. Add in your broth, water and curry powder, and bring to a boil. Let the whole thing simmer until you can pierce the squash with a fork.

When the squash is tender enough to pierce with a fork, turn the heat off, remove the pot from the heat, and blend the soup with an immersion blender/food processor/blender, until it is smooth and creamy, and lump free.

There you have it!

I like storing my soups in little Mason jars for my lunches, because they are super cute, and easy to freeze.DSC_0274


One thought on “Squash The Fall Blues Away – feat. Curry Butternut Squash Soup

  1. This looks amazing! I love butternut squash soup. I think you very accurately represented fall in North America, and the girls who don’t lift their feet when they walk in their uggs gets under my skin!!

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