Creamy squash and yellow carrot soup with curcuma

Just beware, we will not go easy on butter and cream. If you’re looking for a light, diet-conscious, bland, watery soup with zero calories and taste, this one is not for you. It is one of my favorite winter soups. So easy to make you really cannot get it wrong. The thick, rich texture and scrumptious flavor make it The comfort soup in cold winter days.

You will need only three main ingredients, as mentioned in the title.

Begin by peeling and deseeding the butternut squash. Cut it in big chunks 1-inch size approx. Add a nice knob of butter to a mid-size pot, let it melt and slightly brown. This will give a wonderful nutty flavor to the soup. Add the squash chunks and simmer for 15 minutes, stirring every now and then.

We want to squash to caramelize a little bit, so leave the heat on high, just be careful not to let it burn. If it sticks a little bit to the base of the pot that’s fine.

In meantime peel the yellow carrots. Why yellow, you might wonder? Well, they were on sale, no special reason. I find them a little bit sweeter than regular – orange carrots but you can use them instead if you wish. Cut them in smaller chunks, or blend them in a food processor and add them to the pot.

Simmer for another 10 minutes. Dont’t add any liquid, not yet.

After about 20 minutes altogether the carrots should be cooked thru and soft and the squash should be starting to break into smaller chunks. now add some water. How much? Well, I prefer a thick soup so my recommendation is just enough to cover the squash and carrots. If you prefer a thinner, lighter consistency add more water.

Salt to taste, you will need to add more salt than usual, since the squash and carrots are quite sweet. Add 2 teaspoons of Curcuma powder. Put the lid on and let simmer for 3o minutes.

After half an hour check the carrots and squash to see if they are cooked thru.

Turn off the burner. Pop in another knob of butter, and 1 cup of heavy cream. Blend the lot, either with a blender or a food processor. Taste, check if more salt is needed, and the thickness is right. You can add more water or cream to taste.

Serve warm in a bowl. Decorate with some toasted pumpkin seeds and pumpkin oil, and maybe some freshly ground black pepper. Serve as is or, my favorite, with a slice of freshly toasted garlic buttered bread.


  • 1 large butternut squash, 2-3 pound
  • 4-5 mid-size yellow carrots
  • 1 teaspoon curcuma powder
  • 1 cup of heavy cream
  • butter, salt, black pepper
  • roasted pumpkin seeds and oil for finishing




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