Pioneer Woman Carrot and Squash Curry Soup

This delicious Pioneer Woman Carrot and Squash Curry Soup is a creamy, nutritious meal that’s both quick and simple to make. Packed with fresh vegetables and a touch of curry, it’s perfect for a cozy lunch or dinner. You can easily adjust the ingredients to suit what you have on hand!

Ingredients Needed

• 3 Tbsp Olive Oil
• 5 cloves Garlic, minced
• 1 Large Onion, diced
• 3 Carrots, washed and sliced thin
• 4 Yellow Squash, sliced
• Salt, to taste
• 1 Tbsp Curry Powder (more to taste)
• 1/2 cup Dry White Wine (optional)
• 48 oz Chicken Broth
• Heavy Cream (optional)

How To Make Carrot and Squash Curry Soup

1. Heat Olive Oil and Sauté Garlic & Onion: Heat 3 tbsp of olive oil in a heavy pot over medium heat. Add 5 minced garlic cloves and 1 diced onion, stirring to coat them in the oil.
2. Cook Carrots: Add 3 sliced carrots and cook for about 3 minutes, or until they start to soften. Season with a little salt.
3. Add Squash and Curry Powder: Add 4 sliced yellow squash and cook for a few more minutes, until the squash becomes soft and tender. Season with salt to taste and stir in 1 tbsp of curry powder.
4. Deglaze with White Wine (Optional): If you’re using dry white wine, pour in 1/2 cup now. Let it evaporate for about 30 seconds.
5. Add Broth and Simmer: Pour in 48 oz of chicken broth, reduce the heat to a simmer, and cover the pot. Let it cook for 1 hour.
6. Taste and Adjust Seasonings: After 1 hour, taste the soup and adjust the seasonings as needed. Turn off the heat.
7. Puree the Soup: Use an immersion blender or blend the soup in batches in a regular blender until smooth.
8. Serve Hot: Return the soup to the pot and bring to a simmer. Serve hot, and if desired, drizzle with heavy cream.

Recipe Tips

• Use Fresh Ingredients: Fresh vegetables enhance the soup’s flavor and texture.
• Adjust Curry Powder: Modify the amount of curry powder to suit your taste preferences.
• Add Coconut Milk: For a creamier texture and subtle sweetness, consider adding coconut milk.
• Season Gradually: Add salt and spices in stages, tasting as you go, to achieve the perfect balance.
• Blend Thoroughly: Ensure the soup is blended until smooth for a velvety consistency.

How To Store & Reheat Leftovers

• Refrigerate: Store leftovers carrot and squash curry soup in an airtight container for up to 3 days.
• Freeze: You can freeze leftovers carrot and squash curry soup for up to 3 months. Let it cool, then store it in a freezer-safe container.
• Reheating: Reheat leftovers carrot and squash curry soup in a pot over medium heat for 5 minutes, stirring occasionally, until it reaches your desired temperature. Alternatively, microwave in a covered dish for 2 minutes, stirring halfway through.

Nutrition Fact

Serving Size: 1 serving (1/8 of the recipe)

• Calories: 278
• Total Fat: 13g
• Saturated Fat: 5g
• Cholesterol: 24mg
• Sodium: 1101mg
• Potassium: 0mg
• Total Carbohydrate: 35g
• Dietary Fiber: 5g
• Sugars: 5g
• Protein: 7g

More Recipes:

• Pioneer Woman​ Meatball Soup
• Pioneer Woman Minestrone Soup​
• Pioneer Woman Turkey Noodle Soup Recipe​
• Pioneer Woman Pumpkin Soup Recipe
• Pioneer Woman Bean and Ham Soup