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! We don’t technically follow Whole30 or a Paleo diet, but I find that we eat that way on a regular basis anyway! Just skip the bread on the side to be compliant.

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!

Curried Butternut Squash & Carrot Soup

Ingredients

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

Directions

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.