Butternut Squash Carrot Soup

A spiced soup that warms you from the inside. Perfect for holiday dinners or to freeze for those lazy days you just want something quick.

Servings: -8 servings

Author: Lisa Le

1 medium sized onion finely diced
2 cloves of garlic minced
3 tbsp of oil I used sunflower oil with a dash of sesame oil for flavour
2 tbsp chili powder
1 tsp garam masala
a dash of allspice or cinnamon to just make it warm and toasty
2 tsp garlic powder
1/2 tsp cayenne powder
2 tbsp flour cornstarch if you want it gluten-free
6 cups of vegetable broth or chicken if you prefer
1/2 tsp salt or to taste
4 cups of butternut squash 1 small butternut squash, seeded, peeled, and cubed
3 cups of carrots I had leftover baby carrots from my latest potluck, so I used half a bag of those. I'd guess it'd be about 3 carrots, peeled and chopped

Preheat a pot on a stovetop at around medium heat.
Fry up the onions and garlic in the sunflower oil until translucent and fragrant.
Add the chili powder, garam masala, garlic powder, allspice/cinnamon and cayenne powder (basically all the spices you want) and stir until those are nice and fragrant.
Add the flour to make a roux, mix until incorporated, then add the vegetable broth.
Bring up to high heat to a boil, then add the squash and carrot cubes.
Simmer over medium heat for about 10 minutes, then bring it down to a medium low for another 20 minutes.
Poke the bigger pieces of squash and carrot with a fork to see if they're tender. If you can pierce through very easily, then you're ready to blenderize.
Blend either in your blender or with an immersion blender until velvety smooth.Add salt to taste.