Butternut Squash-Carrot Soup

Just the ticket for lunch or dinner on a cold day, this butternut squash and carrot soup is a smooth puree flavored with honey, ginger, and curry powder.

• Preparation Time: 25 mins
• Cooking Time: 30 mins
• Total Time: 55 mins
• Calories: 298 Calories

Ingredients

• 3 tablespoons honey
• 2 tablespoons olive oil
• 1 cup diced carrots
• 4 cups chicken broth
• 2 tablespoons chopped garlic
• 3 tablespoons curry powder
• 2 tablespoons chopped fresh ginger
• 4 shallots, diced
• 2 pounds cubed butternut squash
• 0.25 teaspoon cayenne pepper
• 0.5 teaspoon ground white pepper

Recipe Instructions

Step 1

Heat olive oil in a large pot over medium heat. Add shallots, carrots, garlic, and ginger. Saute until shallots are soft, 5 to 10 minutes. Add squash, chicken broth, curry powder, honey, white pepper, and cayenne pepper and bring to a boil. Reduce heat, cover, and simmer until squash is soft, about 15 minutes.

Step 2

Puree soup with an immersion blender until smooth. Cook another 3 minutes.