Half-Baked by Liz  recipes, crafting, & other fun things

Carrot, Curry, and Butternut Squash Soup

February 29, 2016 / by Liz

Carrot, Curry, and Butternut Squash Soup

Yield: Serves 4

Carrot, Curry, and Butternut Squash Soup


  • 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.
  • *See related blog post here.

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