curried squash and carrot soup

October 1, 2010

What signifies the arrival of Autumn to you? Is it the date on the calendar, or a chill in the air? Maybe it’s the appearance of certain vegetables and fruits at the farmers’ market. Something else? For me, it’s the turning colour of the leaves. It got colder in Minneapolis a few weeks ago but I still did not accept the coming of Autumn. We celebrated the last of the Summer public holidays with Labor Day weekend, but it felt nowhere close to Fall.

This week I’ve noticed the changing of the leaves. Red, yellow, fiery orange leaves filling the streets I walk down, which weren’t there before. Speckles of Autumnal colour along the banks of the Mississippi. When did that happen?!

It happened this week. Autumn arrived, even though it’s close to seventy degrees and sunny. Autumn came and cloaked my city with rusty coloured leaves and a faint smell of change in the air. And with it, immediately, I allow my tastes to shift. I’ve been holding onto summer with the last remnants of that season’s vegetables: herbed summer squash and potato torte; baked polenta with corn, tomatoes, and fresh basil; even dreaming up such tropical sounding delights as plantain and macadamia nut bread.

But here we are and here I am, making curried squash soup. It must be Autumn.

Curried Squash and Carrot Soup

adapted from The Pioneer Woman


  • 3 tbsp olive oil
  • 5 cloves garlic, minced
  • 1 large onion, diced
  • 3 whole carrots, sliced thinly
  • 1 giant yellow squash (or 3-4 normal sized), sliced
  • salt, to taste
  • 1 tbsp curry powder
  • 6 cups, chicken broth (sub veggie broth for vegetarian version)
  • 1/4 cup double cream (heavy whipping cream)


  1. Heat olive oil in a heavy pot over medium heat. Add garlic and onions and stir to coat. Add carrots and cook for 3 minutes, or until they start to get soft. Sprinkle in a little salt.
  2. Add squash. Stir and cook for a few minutes, until squash is soft and tender. After a few minutes, add salt to taste and the curry powder.
  3. Pour in chicken broth. Reduce heat to a simmer, cover pot, and cook for 1 hour.
  4. After 1 hour, taste and adjust seasonings. Turn off heat.
  5. Puree soup, in batches, in a blender. Return to soup pot and bring to a simmer. Stir in double cream. Serve hot. If you don’t want to add cream to the entire batch of soup then maybe just drizzle a cheeky bit over the top.
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{ 12 comments… read them below or add one }

Crunchy Granola Gal October 1, 2010 at 8:28 am

you wanna know something funny? i had clicked on your post and added it to my tabs of “to read” pages, then came back later to the laptop to search for squash soup recipes on google. then i clicked over here and voila! a recipe. you must be reading my mind :) can i used butternut squash for this? ’cause that’s what i’m gonna do!


elizabeth October 1, 2010 at 8:36 am

When it feels right to make braises and soups, that is the signifier that fall has started for me too. We have plans to do both this weekend, as it will be a nice antidote to all of the lousy weather we endured this week.


emily (a nutritionist eats) October 1, 2010 at 10:36 am

I love this post!
I have noticed this week how much the trees have changed already! It happened so fast!


Daniel October 1, 2010 at 10:51 am

@Crunchy Granola Gal – You can use any kind of squash for this. Butternut squash will make it richer and thicker. You may not need so much (any) cream as well. Let us know your findings.


Emily @Cleanliness October 1, 2010 at 12:49 pm

Perrrfect for a rainy day like we’re having here in Philadelphia :)



Selena Cate October 1, 2010 at 3:30 pm

I moved down from Seattle a year ago where our fall began in the middle of August. Now in California it doesn’t really begin until October and I must admit I prefer a later fall and a longer summer. When I see pomegranates at the grocery store, that is my favorite sign that fall has arrived.


Katharina October 1, 2010 at 5:29 pm

Bookmarking this recipe!!! I’m actually about to make a roasted butternut squash and sweet potato soup that calls for carrot as well :D This is the next soup to make on my list!

XOXO wonderful recipe as always :)


Katharina October 1, 2010 at 5:32 pm

p.s. I got carried away with the recipe that I forgot about what I wanted to say about the beginning of this entry. Autumn for me is signified by the way the air feels, the temperatures starting to drop, and also the changing colors of the leaves. The other day while I was walking I noticed this red splotch in a very green tree, and it was indeed about 3 leaves that were bright red. It makes me smile thinking of the ways the nature lets us know what’s in store.


Grace October 4, 2010 at 3:52 pm

Curried squash soup sounds simply scrumptious, thanks for the recipe love.
Season of mist and mellow fruitfulness! I’m English and Autumn is my favourite season for food because that’s when our native produce is at it’s most tasty and plentiful – shellfish is in season again, venison, weird looking squash, cobnuts, plums and russet apples all get me really excited. I’m not super strict about seasonal eating throughout the year but Autumn is so abundant with foods you can’t get for the rest of the year I try to eat as much locally sourced, seasonal food as possible.
Autumn in England is about thick woolly tights, period dramas on Sunday night TV, mist in the mornings and snuggling at home in the evenings. It only seems right to switch salads and grilled fish for braised veg and roast meat.
My favourite recipe book for seasonal British food is Jane Grigson’s English Food. First published in 1974 it is full of traditional British recipes with fantastically evocative descriptions of where she found the recipes and who/where they originate from, when I reach for this I know it is autumn.


Holly October 6, 2010 at 11:21 am

i *LOVE* the idea of mixing squash and carrot together. noted. and yes – i swear in one week, the midwest turned from green to red/orange/yellow overnight!!!


Hannah November 12, 2011 at 1:51 pm

Made this soup last night for a big dinner party and it was a huge hit! Thanks for sharing.


Angharad November 12, 2011 at 5:27 pm

Hurray! Phew, a whole dinner party. Glad you all liked it. Thanks for letting me know!


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