Carrot Squash Soup

Ingredients

• 4 large carrots, chopped
• 3 large whole cloves garlic
• 1 acorn squash, peeled and cubed (about 4 cups/1 L)
• 1 onion, chopped
• 2 tsp (10 mL) curry powder
• 2 tsp (10 mL) dried thyme leaves or 1 tbsp (15 mL) chopped fresh
• 1/2 tsp (2 mL) ground ginger or 2 tsp (10 mL) minced fresh
• 4 cups (1 L) no salt added vegetable or chicken broth
• 1/4 cup (50 mL) light sour cream or yogurt
• 1/4 cup (50 mL) chopped fresh cilantro

Instructions

1. In a large pot, combine carrots, garlic, squash and onion. Stir in curry powder, thyme and ginger. Pour in broth and bring to a boil.
2. Reduce heat, cover and simmer for about 40 minutes or until carrots and squash are very tender.
3. Ladle soup in batches into a blender, or use an immersion blender to puree the soup until smooth.
4. Ladle into bowls and dollop with a little sour cream and sprinkle with cilantro to serve.

Notes