Butternut Squash Carrot Soup
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Servings
6 -8 servings
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Cuisine
Vegan, gluten-free
Butternut Squash Carrot Soup
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A spiced soup that warms you from the inside. Perfect for holiday dinners or to freeze for those lazy days you just want something quick.
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Ingredients
- 1 onion finely diced, medium sized
- 2 cloves garlic minced
- 3 tbsp of oil I used sunflower oil with a dash of sesame oil for flavour
- 2 tbsp chili powder
- 1 tsp garam masala
- allspice or cinnamon, to just make it warm and toasty
- 2 tsp garlic powder
- 1/2 tsp cayenne pepper powder
- 2 tbsp flour cornstarch if you want it gluten-free
- 6 cups vegetable broth or chicken if you prefer
- 1/2 tsp salt or to taste
- 4 cups butternut squash 1 small butternut squash, seeded, peeled, and cubed
- 3 cups carrots I had leftover baby carrots from my latest potluck, so I used half a bag of those. I'd guess it'd be about 3 carrots, peeled and chopped
Instructions
- Preheat a pot on a stovetop at around medium heat.
- Fry up the onions and garlic in the sunflower oil until translucent and fragrant.
- Add the chili powder, garam masala, garlic powder, allspice/cinnamon and cayenne powder (basically all the spices you want) and stir until those are nice and fragrant.
- Add the flour to make a roux, mix until incorporated, then add the vegetable broth.
- Bring up to high heat to a boil, then add the squash and carrot cubes.
- Simmer over medium heat for about 10 minutes, then bring it down to a medium low for another 20 minutes.
- Poke the bigger pieces of squash and carrot with a fork to see if they're tender. If you can pierce through very easily, then you're ready to blenderize.
- Blend either in your blender or with an immersion blender until velvety smooth.Add salt to taste.
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