Carrot squash soup

Bring this soup to your next potluck or holiday party
Carrot squash soup with cream and a parsley sprig in a white bowl on a wooden board next to a metal spoon.
7 servings / 50 min 

Prep 10 min / Cook 40 min 

Bring this soup to your next potluck or holiday party. Have small tea cups or bowls for guests to serve themselves. You can also serve it up in small liqueur glasses as a fun appetizer idea.

  • 4 large carrots, chopped
  • 3 large whole cloves garlic
  • 1 acorn squash, peeled and cubed (about 4 cups/1 L)
  • 1 onion, chopped
  • 2 tsp (10 mL) curry powder
  • 2 tsp (10 mL) dried thyme leaves or 1 tbsp (15 mL) chopped fresh
  • 1/2 tsp (2 mL) ground ginger or 2 tsp (10 mL) minced fresh 
  • 4 cups (1 L) no salt added vegetable or chicken broth
  • 1/4 cup (50 mL) light sour cream or yogurt
  • 1/4 cup (50 mL) chopped fresh cilantro
  1. In a large pot, combine carrots, garlic, squash and onion. Stir in curry powder, thyme and ginger. Pour in broth and bring to a boil.
  2. Reduce heat, cover and simmer for about 40 minutes or until carrots and squash are very tender. 
  3. Ladle soup in batches, into a blender or using an immersion blender, puree the soup until smooth.
  4. Ladle into bowls and dollop with a little sour cream and sprinkle with cilantro to serve.

Tip: Make this soup in the slow cooker to bring to a potluck! Put all the ingredients into a slow cooker and cook on Low for 6 hours or on High for 3 hours. Use an immersion blender to puree the soup and then serve it right out of the slow cooker. Keep it on warm while you are serving it up.

Nutritional Information per serving (1 cup/250 mL)

  • Calories 79
  • Protein 2 g
  • Total Fat 1 g
  • Saturated Fat 0 g
  • Cholesterol 2 mg
  • Carbohydrates 17 g
  • Fibre 3 g
  • Total sugars 6 g 
  • Added sugars 0 g 
  • Sodium 118 mg
  • Potassium 409 mg