Butternut Squash Soup with Curried Carrot + Tahini Drizzle

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Butternut Squash Soup with Curried Carrot + Tahini Drizzle

With cold temps lingering across the country, there’s never been a better time to curl up with a bowl of this delightfully smooth butternut squash soup. Courtesy of our friend Kristin O’Connor, this creamy blend is a cinch to whip up and chock full of delicious, good-for-you ingredients. (We recommend freezing any extra to have on hand for a quick dinner when cooking just isn’t in the cards.)

Butternut Squash Soup with Curried Carrot + Tahini Drizzle

Ingredients

4 cups chopped carrots

1 tsp sea salt

3 Tbsp olive oil, divided use

1 Tbsp ghee (optional)

4 shallots, peeled and chopped (about ⅓ cup)

1" piece fresh turmeric, chopped (or about 1 tsp dried)

2" piece fresh ginger, chopped (or about 1 ½ tsp dried)

1 tsp ground cumin

½ tsp ground coriander

1 tsp sea salt + more to taste

½ tsp chili powder (can vary amount based on desired level of heat)

2 whole butternut squash, peeled, seeded & chopped into about 2" pieces (you can buy squash peeled and chopped)

6 cups water

Tahini Drizzle

3 Tbsp tahini

1 tsp fresh lemon juice

1 tsp local honey

2 cups watercress

Instructions

  1. To start, preheat your oven to 375 degrees. Toss carrots with 1 tablespoon olive oil and sea salt, lay them in a single layer on a baking sheet and roast for 20-25 minutes or until tender and golden browned on the edges.
  2. While the carrots roast, bring a stock pot over medium heat on the stovetop. Add remaining olive oil and ghee. Once warm, add shallots, turmeric, ginger, cumin, coriander, salt and chili powder. Stir in the oil and ghee for about 30 seconds to start to toast the spices. 
  3. Add the butternut squash to the stock pot along with the roasted carrots and 6 cups of water, stir and cover. Reduce the heat to low and let cook 30 minutes. 
  4. In a small mixing bowl, add the tahini, slowly pour in 2 tablespoons hot water, stirring until the mixture becomes a thick paste. Then add 2 more tablespoons water to thin it out (it should turn a paler white). Stir in the honey and lemon. Set aside.
  5. Once soup has cooked, blend with an immersion or stand blender until smooth. 
  6. To serve, pour into bowls, drizzle with tahini blend and top with fresh watercress.

~Kristin O’Connor

Kristin is a published author and private chef focused on encouraging optimal wellness. The Kristin O’Connor brand of gluten-free, eco-friendly products is a true culmination of her passion for health and devotion to philanthropy, bearing a mantra as wholesome and pleasing as her food! For more inspiration, check out her website and Instagram.