5 from 3 votes
Curried Carrot Squash Soup
A thick soup with warm curry, turmeric, and cumin spices, blended with roasted squash, carrots, and garlic resulting in an incredibly creamy dish. Gluten-free, dairy-free, and vegan!
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings:
4
servings
Calories:
123 kcal
Course:
Soup
Cuisine:
American
Ingredients
- 1 acorn squash cut into 1-inch slices and then chunks, large
- 4 carrot peeled and cut into 1-inch rounds, medium sized
- 4-6 garlic cloves
- 1 1/2 /2 Tablespoon olive oil
- salt to taste
- black pepper to taste
- 1/2 /2 tsp turmeric powder
- 1/2 /2 tsp curry powder
- 1/2 /2 tsp cumin ground
- 1/2 /2 tsp ginger fresh
- 2 1/4 - 2 1/2 /4 - 2 1/2 vegetable stock
Instructions
- Preheat oven to 425°F. On a large baking sheet, place acorn squash, carrots, and garlic. Toss with olive oil, salt, and pepper. Bake for 15-20 minutes until tender, flipping halfway through.
- In a blender, add roasted vegetables, spices, vegetable stock, and salt and pepper to taste. Blend on high for 4-5 minutes (crack the top opening to release the steam) until smooth. Add additional vegetable stock as needed.
- Serve immediately (or keep warm on stove until ready to serve) with garnish as desired. I like to use cilantro and a baguette.
Cup of Yum
Notes
- If you don't have a high-powered blender, remove skins from acorn squash after baking. Proceed to use an immersion blender or regular blender.
- You can swap in butternut squash.
Nutrition Information
Calories
123kcal
(6%)
Carbohydrates
19g
(6%)
Protein
2g
(4%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Sodium
52mg
(2%)
Potassium
603mg
(13%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
10599IU
(212%)
Vitamin C
17mg
(19%)
Calcium
69mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 123
% Daily Value*
| Calories | 123kcal | 6% |
| Carbohydrates | 19g | 6% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Sodium | 52mg | 2% |
| Potassium | 603mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 10599IU | 212% |
| Vitamin C | 17mg | 19% |
| Calcium | 69mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.