It’s that time of the year again… flu season :/ At this point, pretty much everyone I know has had some sort of cold or flu – myself and husband included. But if there’s one thing to make you feel better, it’s soup! I made this carrot, curry, and butternut squash soup just before I left for Canada a couple weeks ago, when Hitchen was coming down with something. Even if you’re feeling 100%, there’s nothing better than soup during the winter, and this one is super good!
2 cloves garlic, minced
2 small yellow onions, diced
3 tablespoons olive oil
1 butternut squash, peeled, scooped, and cubed (~1000 g)
2 carrots, peeled and cut into 1″ pieces
1000 mL vegetable stock
salt + pepper (be generous!)
2 teaspoons hot curry powder
1 teaspoon cumin
1 teaspoon garam masala
200 mL coconut milk
for the topping;
150g plain greek yogurt + 20 mL coconut milk
Combine the garlic, onion, and olive oil in a large pot over medium-high heat. Cook until onions are clear and soft.
Add the butternut squash and carrot, and cook for another minute or two.
Reduce the heat to medium, and pour the vegetable stock into the pot. Simmer until squash and carrot is tender – about 30 minutes.
Season with salt and pepper, and then transfer everything to a blender. (Actually, an immersion blender is ideal for this job – just blend right in the pot! Sadly, mine got left behind in Canada). Place a kitchen towel over the opening in the blender lid (allows the steam to escape without launching soup bits all over your kitchen) and blend on high speed until super smooth.
Return the soup to the pot over medium heat. Add the curry powder, cumin, garam masala, and coconut milk, and stir to incorporate.
For the topping, whisk together the greek yogurt and the coconut milk. Once the soup has been ladled into bowls, drizzle the yogurt mixture on top.