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Give me squash soup any day.  It can be any kind of squash, I’m not fussy.  It’s one of my most favourite soups to make and it can be made beautifully with only stock and roasted squash. 

Let’s face it squash has a lot going for it.  It tastes amazing and is such a versatile ingredient as it can be applied to casseroles, curries and even smoothies.  One of the best things about squash is it’s natural creaminess when blended, which makes it a perfect ingredient for soup as it omits the need for cream.

Curried Carrot and Squash Soup
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Author: Jemma Andrew Adiamah
  • 1 onion
  • 1/2 garlic clove grated
  • 3 carrots
  • 2 cups of roasted squash (I used kabocha squash)
  • 2 tsps . garam masala
  • 1 tsp . ground tumeric
  • 1/2 cup creamed coconut
  • 1/4 litre vegetable stock
  1. Dice the onion and carrots and cook until tender in a pan on the hob. Stir in the garam masala and turmeric and cook for a further 2 minutes. Pour in the creamed coconut and vegetable stock and stir until both are well combined.
  2. Add the roasted squash, cooked carrots and onion mixture into a blender and blitz until smooth. Return the soup to the pan and simmer for 20 minutes. Allow to cool before serving.
I don’t about you but I hate watery unsubstantial soups that don’t fill me up.  This soup is extremely hearty as all soups should be.  

When it came to blending this up I left mine quite coarse, however feel free to blend it smooth and add more stock if you wanted a thinner texture.  Adding the bacon on top was me trying to finish off some of our Christmas food, but it worked really well with the curry spices in the soup.

Are you a fan of squash in soup?  Do you have a favourite soup that you make in the winter?