Curried Butternut Squash and Carrot Soup

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Autumn approaches. A cool, rainy Saturday transcends into the thought of comforting aromas in the kitchen. How about a bit of “make me feel good food.” A perfect combo of butternut squash, fresh grown carrots, with hints of curry and coconut sounds amazing! Everything here is wholesome, and good for you. Lots of Vitamin A and more. This rainy Saturday has turned into making us all have a sunny disposition with our brightly colored, delicious squash and carrot soup! I hope you enjoy this Curried Butternut Squash and Carrot Soup.

Here is my quick method on “How To Roast A Butternut Squash”

First give the squash a good rinse.  Coat with a little olive oil.  Place it on a cookie sheet lined with parchment paper. Roast it for an hour in a 375 degree oven.  Let it cool a bit.  Then cut in two lenghwise with a large serrated knife. Scoop out the seeds and then pull the skin off and chop.  So easy and quick!  You can do this with acorn and other squash varieties too.

Now you are ready to make Curried Butternut Squash and Carrot Soup.
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Curried Butternut Squash and Carrot Soup
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A hint of coconut makes this autumn comfort soup a winner. Savory and sweet. ACE Anti Cancer Edible Recipe. Anti Cancer Diet. This is the best ever. Eatrealsimple.com
Servings Prep Time
6 15 minutes
Cook Time Passive Time
1 hour 15 minutes
Servings Prep Time
6 15 minutes
Cook Time Passive Time
1 hour 15 minutes
Curried Butternut Squash and Carrot Soup
BigOven - Save recipe or add to grocery list
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
A hint of coconut makes this autumn comfort soup a winner. Savory and sweet. ACE Anti Cancer Edible Recipe. Anti Cancer Diet. This is the best ever. Eatrealsimple.com
Servings Prep Time
6 15 minutes
Cook Time Passive Time
1 hour 15 minutes
Servings Prep Time
6 15 minutes
Cook Time Passive Time
1 hour 15 minutes
Ingredients
Servings:
Units:
Instructions
  1. Roast Butternut squash in oven at 375 for 1 hour. Let cool. Cut squash in two, de-seed and put cooked squash in blender.
  2. Coat carrots with 1/2 tsp of coconut oil and roast in oven at 375 for 30 minutes. Let cool and chop. Add to blender along with 2 cups of vegetable stock. Blend until smooth. Transfer to large stock pot.
  3. Meanwhile in a large stock pot, heat 1 tablespoon of coconut oil over medium heat. Add onions and sauté for 5 minutes, or until onions are translucent. Add minced garlic and ginger and sauté for another minute until fragrant. Add curry powder stirring together until onions are evenly coated.
  4. Let cool. Add above ingredients to blender along with 1 cup of vegetable broth. Blend until smooth.
  5. Put blended mixture back in the stock pot. Bring to a boil then reduce heat to simmer for 20 minutes.
  6. Add coconut milk, sea salt and pepper, mix thoroughly. Garnish with a swirl of coconut milk and freshly cut parsley. Serve!
Recipe Notes

Nutrition Facts
Curried Butternut Squash and Carrot Soup
Amount Per Serving
Calories 133 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 5g 25%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.3g
Sodium 240mg 10%
Potassium 416mg 12%
Total Carbohydrates 17g 6%
Dietary Fiber 4g 16%
Sugars 5g
Protein 2g 4%
Vitamin A 184%
Vitamin C 30%
Calcium 7%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.
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