Curry Squash, Carrot And Sweet Potato Soup Recipe

Name: Curry Squash, Carrot And Sweet Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Acorn Squash, peeled and cut into cubes; 2 Sweet Potatoes, peeled and cut into cubes; 8 Carrots, peeled and cut into medium sized pieces; 1/2 large Spanish onion; 5 Garlic cloves; 3 Table spoons Olive Oil; 1 Table spoon Vegan Margarine; 4 Vegetable bullion cubes (Knorr); 1 Tea Spoon Salt; 1/2 Teaspoon Turmeric; 1/2 Teaspoon Lallah's Curry (or other curry spice); 1/4 Teaspoon cinnamon; 1 Can sweet corn

Servings: persons

1 Acorn Squash, peeled and cut into cubes
2 Sweet Potatoes, peeled and cut into cubes
8 Carrots, peeled and cut into medium sized pieces
1/2 large Spanish onion
5 Garlic cloves
3 Table spoons Olive Oil
1 Table spoon Vegan Margarine
4 Vegetable bullion cubes (Knorr)
1 Tea Spoon Salt
1/2 Teaspoon Turmeric
1/2 Teaspoon Lallah's Curry (or other curry spice)
1/4 Teaspoon cinnamon
1 Can sweet corn

1
1. Peel all vegetables except for onion, corn and garlic and boil on medium heat in 3/4 of a large soup pot of water.
2
2. Saute onion and garlic cut into slices in olive oil, you can add some of the soup's liquid to help soften the ingredients.
3
3. Once the soup veggies are soft, add some to the saute mixture along with the margarine to saturate them with its flavor.
4
4. Add the saute mixture to the soup pot combining it with the boiling vegetables, then add the bullion cubes.
5
5. Allow to boil for a few minutes then use a hand blender to cream all of the ingredients.
6
6. Add canned corn.
7
7. Allow to boil on low heat for 1 hour.

1085

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 Acorn Squash, peeled and cut into cubes, 2 Sweet Potatoes, peeled and cut into cubes, 8 Carrots, peeled and cut into medium sized pieces, 1/2 large Spanish onion, and more.

Yes, Curry Squash, Carrot And Sweet Potato Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Curry Squash, Carrot And Sweet Potato Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions