13. curried squash and carrot soup

we are always looking for healthy ways to warm up during the winter and this recipe is one of our favorites. with simple ingredients, this soup is a super flavorful meal for those sunday afternoons when you're craving something savory. it makes enough to serve four and still have some left over for lunch on monday!

 crocks by farmhouse pottery

1 pound of carrots, peeled and cut into 1 inch pieces (about 7-8 large carrots)
1 package of pre-cut butternut squash (it will save you time and a headache)
1/2 large sweet onion, peeled and chopped into large pieces
4 cups low-sodium chicken (or veggie) broth
1 1/2 teaspoon honey
3 garlic cloves
1 tablespoon extra virgin olive oil
1 teaspoon curry powder
1/2 teaspoon grated ginger
1/4 teaspoon crushed black peppercorns
dash of cayenne pepper
dash of allspice
salt to taste
shredded romano cheese and fresh parsley for garnish

in a large pot, heat olive oil and cook onions until translucent. pour broth into pot and add carrots, butternut squash and garlic. bring to a boil, then turn heat down to low. add all spices and stir well. simmer for about 40 minutes.

once the carrots and squash are soft (easy to mash with the back side of a spoon), remove from heat. transfer contents of the pot into a blender (you may have to do this in batches, depending on the size of your blender). blend until smooth and creamy.

serve with a sprinkle of shredded romano cheese and garnish with fresh parsley.

voila! the perfect soup to warm you up on a cold wintery day!

rings by jennie kwon for of a kind and rebekah brooks

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