Squash & Carrot Curry Soup

Ah, soup. There’s really nothing more satisfying when you’re cold and need a meal. Even more satisfying, at least to me, is making it at home yourself…for pennies…in large quantities that last a handful of meals!

I’m big on soup. Can’t you tell? It’s super flexible:

  • carry it in a thermos hot and drink throughout the day

  • carry it in a mason jar cold and drink throughout the day

  • quick and easy to reheat on the stove top, one or two cups at a time

  • can be the base of other bigger meals, or an addition to a meal

  • can be topped with whatever you please to make it even more filling

It’s also damn yummy. Especially this one…


Saturday Afternoon Squash & Carrot Curry Soup

TIME: 1hr
TASTE: Sweet & Flavourful
ACTION: immune-boosting & Grounding


1 medium roasted butternut squash
1T coconut oil
1 medium sweet onion
2 medium carrots
1 large clove garlic, minced
1t powdered ginger
1t curry powder
1t turmeric powder
1/2t ground black pepper
1t Himalayan pink salt
2c cubed yam
4.5c homemade veg broth or filtered water
1T lemon juice (to increase shelf-life)


  1. Cut squash in half and remove seeds. Glaze squash with avocado oil, sprinkle on some sea salt & black pepper, and place face down on a parchment-lined baking sheet. Roast at 375F for roughly 35-40 minutes, or until fork tender. Remove from oven, let cool for 5 minutes then remove skin. While squash is roasting, prep the rest of the soup ingredients.

  2. Sauté onion & carrot for 5 min, then add garlic & all spices and stir for 2 min.

  3. Add broth & yam and bring to boil, reducing to a simmer for 10 minutes.

  4. Add roasted squash and simmer for 10 more min.

  5. Add lemon juice (if including), blend and top with coconut flakes, if you want (I do every time!). Enjoy!