Curried Carrot & Squash Soup | Whole Green Love

7 Oct

If you aren’t squashed out for the season… this soup turned out so delicious. What’s even better is that it was easy to throw together in the crock-pot for a go-to meal for the week. It’s hearty, nutritious, and soul warming goodness in a bowl. The three main ingredients are carrots, acorn squash, and real chicken broth. Because this soup is so simple you want to make sure you are using the freshest of ingredients so that the flavors shine and hold on their own.

Curried Carrot & Squash Soup

2 c. roughly peeled and chopped carrots

1 acorn squash, peeled and chopped into thick wedges

4 c. chicken broth (use homemade if you have it)

2 tbsp. maple syrup

1 tsp. curry powder

Salt & Pepper to taste

Sour cream & Sunflower Sprouts (Garnish)

Makes about 2 quarts

Put all of these ingredients, minus the garnish, into your crock pot and set to cook for 8 hours. I’m sure you could do a bit shorter or longer setting, but 8 hours worked well for me. Once everything is softened up and simmering, use an immersion blender to create a creamy and smooth consistency for your soup. If you don’t have an immersion blender you can carefully ladle your hot soup into a blender to get the same effect. Be careful not to burn yourself with the hot soup! Serve warm with a drizzle of sour cream and a handful of sunflower sprouts. Feel free to use whatever greens you have on hand to garnish.

This soup is so flavorful and perfect for fall weather! Even if you aren’t a curry fan you should try this soup. It has such a small amount of it to just warm up the flavor that it isn’t over powering. Plus you get the sweet and savory combination of the carrot, squash, and maple syrup against the savory broth. I love how simple dishes like this are so deliciously awesome. The sour cream just adds the little bursts of cool creaminess to the dish and the sprouts add great texture and crunch. Not to mention they give it that beautiful finishing touch.


You can store this recipe in 2 quart size jars…if it lasts that long. It would be great to make and freeze for meals later in the fall too. Ryan isn’t a big soup fan, but he loved this flavor combination. I hope you enjoy it too!

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