Creamy, comforting, earthy, warming, silky, gorgeous. Butternut squash plus carrots cozy right up to traditional Indian flavors, and this soup is one of those dishes that will make anyone entering your house say, “What in the world smells so amazing?” It’s the combination of all the warm spices, the hit of fresh ginger, and the sweetness of this easy-to-find, inexpensive winter squash and ubiquitous and downright cheap carrots.
If you use vegetable broth the soup is vegetarian, and if there is a diary intolerance in your household, swap the butter out for olive oil, and skip the cream – you’ll have a lighter, lactose-free, vegan soup. If you like fresh cilantro think about sprinkling some of the chopped herb on top just before serving.
This creamy, comforting, earthy, warming, silky, gorgeous butternut squash carrot soup is the very definition of what we want on a cold winter night.
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This is a lovely opener to a fall dinner, but with a big chopped salad it can very well be the main event.
It’s also a great make ahead soup. It can be made ahead for up to 4 days. If you plan to make it ahead, stop before the cream is added, refrigerate the soup, then heat and add the cream right before serving. If you reheat it with the cream already added in, make sure you only bring it to a gentle simmer over medium low heat so it doesn’t curdle.
More Roasted Vegetable Soup Recipes:
- Creamy Rutabaga, Carrot and Parsnip Soup
- Creamy Roasted Beet Soup
- Moroccan Carrot and Cauliflower Soup
- Parsnip and Golden Beet Soup
Indian Butternut Squash-Carrot Soup
Ingredients
- 2 tablespoons unsalted butter
- 1 large onion peeled and chopped
- 2 large carrots peeled and sliced
- 1 large butternut squash peeled, seeded and cubed
- Kosher salt and freshly ground pepper to taste
- 6 cups low-sodium chicken or vegetable broth
- ½ cup heavy cream
- Chopped scallions optional
For the Indian Spice Blend
- 1 ½ teaspoons minced garlic
- 1 tablespoon minced fresh ginger
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ¼ teaspoon ground cinnamon
- ¼ teaspoon cayenne pepper
- Pinch turmeric
- Pinch ground cloves
- Kosher salt and freshly ground pepper to taste
Directions
- Heat the butter in a stockpot over medium heat until melted. Add the onions, carrots and squash and sauté for 5 minutes, until the onions start to soften. Season with salt and pepper. Add the broth and bring to a simmer. Simmer partially covered, for 25 to 30 minutes, until the vegetables are all very soft.
- While the soup is coming to a simmer, make the Indian Spice Blend. In a small bowl combine the garlic, ginger, coriander, cumin, cinnamon, cayenne, turmeric, cloves, and salt and pepper. Add it to the simmering vegetables in broth for the last 10 to 15 minutes.
- Working in batches, puree the soup in a blender or food processor (alternately you can run the mixture through a food mill, which offers a great kind of nubby texture, or puree with an immersion blender). Return the pureed soup to the pot.
- Add the cream and heat just until warmed through. Garnish with chopped scallions if desired. Serve warm.
Nutrition Information
The nutrition values are provided as an estimate. It is not intended as a substitute for the advice of a qualified healthcare professional.
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How come this delicious recipe has the same ingredients same amounts same name and appears
in recipes.oregonlive.com? Does this recipe originate with you ? Do you “borrow” recipes from
other published sources and credit them? Or have they “borrowed” from you? Where do you
get your recipes from?
I wrote the recipe! the oregonlive.com website ran it as I am a columnist for the Associated Press, and they offer some of my columns and recipes. My name should have been attached it it, though! Appreciate your question.
Thank you for a wonderful base and idea! I love the soup! Had a butternut squash getting ready to spoil and was tired of simple butternut soups and was ready to venture to Indian spices to add to it.