Curried Butternut Squash & Carrot Soup

A winter favourite in our farm kitchen is homemade Curried Butternut Squash & Carrot Soup, featuring garden-grown squash. Its natural sweetness is complemented by just the right blend of ginger, chilli, garlic and masala.

Serves: 6
Prep Time: 10 minutes
Cook Time: 45 minutes

Ingredients

• 2 tablespoon extra-virgin olive oil or avocado oil

• 6 bay leaves

• 1 cup of chopped yellow onion

• 6 garlic gloves

• 2 tablespoons sea salt

• 4 tablespoons finely grated fresh ginger

• 2 teaspoon minced fresh Thai red chile

• 6 cups of ½ inch cube peeled butternut squash

• 2 cups of ½ inch cube peeled carrot

• 2 tablespoon garam masala powder

• 400 ml full-fat coconut milk

Method

1. In a large pot, heat the olive oil, garlic and onion over medium heat. Add salt, bay leaves, salt, ginger, red chili and garam masala powder, for about 5-7 minutes.

2. Add the squash, and 2 cups of water and simmer for 10 minutes. Stir in the coconut milk, add another 2 cups of water and cook until the squash and carrots are soft and mushy, another 20-25 minutes.

3. Use a hand-held blender and blend until smooth.

4. Optional: add fresh cilantro leaves and lime juice and serve!

Leftovers can be stored in a sealed container in the refrigerator for up to 3 days.