Carrot Squash Soup

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 7 1-cup servings


  • 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 use an immersion blender to puree the soup until smooth.
  4. Ladle into bowls and dollop with a little sour cream and sprinkle with cilantro to serve.

Recipe Notes

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, keeping it warm on the buffet.