Thank goodness it’s Friday! Like I mentioned in yesterday’s newsletter, there are some big changes coming to the site over the weekend, so please excuse any downtime as I get things set up for Monday! I’m super excited about the changes and think you guys are going to love them too.
Onto this soup though. I made this a few months ago and have actually made it twice again since then — it’s that good! Even Rob was on board with soup for dinner with this one! It’s surprisingly filling and super healthy!
The curry in it gives it a spicy kick that cuts the sweetness of the butternut squash and carrots. The prosciutto crisps on top also add a nice crunch too! It’s also really simple to make and only requires some chopping, a big pot and an immersion blender (a regular blender will work too). I always make it in my dutch oven (seriously, the best kitchen purchase ever!), but a heavy-bottomed pot will work too.
This recipe will be on repeat at the Staky home for the next few chilly months and I’m most definitely not complaining about it!
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 1 tsp ginger, fresh grated
- 1 tsp cumin
- 3 tsp curry powder
- 1/8 tsp chipotle chili powder
- 1 butternut squash, peeled & cubed
- 4 carrots, sliced
- 6 cups of chicken and veggie broth
- salt to taste
- Heat oil in a heavy-bottomed pot over medium-heat. When hot, cook onion for about 5 minutes, stirring frequently.
- Add garlic, ginger and spices through chipotle chili powder.
- Add squash, carrots & broth. Bring to a boil. Lower heat and simmer for 30-40 minutes.
- Puree with an immersion blender or regular blender. Season with salt to taste.
- Garnish with crispy prosciutto & serve with fresh bread.
