I’m baaack…with soup.
So after a way.too.long.I.can’t.take.it.anymore. hiatus from blogging, I am finally back! Between our move across the country, getting my counseling practice up and running, and the lovely Mr.Peabody demolishing our camera, I have returned to my love.
Cooking.Eating.Blogging.
How was your Christmas? I got a new Canon and am so thankful to be able to focus on my passion again! These past few months leading up to Christmas have been crazy, but I’m hoping the new year will bring peace, relaxation, and fun!
Health Benefits
Squash-rich in vitamin A (in the form of beta-carotene), a very good source of vitamin C, potassium, dietary fiber and manganese. A good source of folate, omega-3 fatty acids, vitamin B1, copper, vitamin B6, niacin-vitamin B3 and pantothenic acid.
Curry powder-helps reduce inflammation of the joints and helps protect against cancer, heart disease and even Alzheimer’s disease.
Carrots-excellent source of antioxidant compounds, and the richest vegetable source of the pro-vitamin A carotenes. Carrots’ antioxidant compounds help protect against cardiovascular disease and cancer and also promote good vision.
My parents came up to our new home for Christmas, and we spent a good amount of time just cooking, eating and relaxing. Not all of it was healthy I must admit, but I am so ready to get focused with clean, energizing foods again. (The red velvet white chocolate cheesecake was totally worth it though...recipe to come).
In this cold weather, I have been majorly craving warm, cozy soups. I set out to make this curry squash soup. Mmm, warm, satisfying, simple and packed with veggies!
Try this soup..it warms the soul 
Pioneer Woman’s Curry Squash Soup
Ingredients
3 Tablespoons Olive Oil
5 cloves Garlic, Minced
1 whole Large Onion, Diced
3 whole Carrots, Washed And Sliced Thin
4 whole Yellow Squash (sliced)
Salt To Taste
1 Tablespoon Curry Powder (more To Taste!)
48 ounces, fluid Chicken Broth
half & half
Directions
Heat olive oil in a heavy pot over medium heat. Add garlic and onions and stir to coat. Add carrots and cook for 3 minutes, or until they start to get soft. Sprinkle in a little salt.
Add squash. Stir and cook for a few minutes, until squash is soft and tender. After a few minutes, add salt to taste and the curry powder.
Pour in wine if using. Let evaporate for about 30 seconds, then pour in chicken broth. Reduce heat to a simmer, cover pot, and cook for 1 hour.
After 1 hour, taste and adjust seasonings. Turn off heat.
Puree soup using an immersion blender, or in batches in a regular blender. Return to soup pot and bring to a simmer. Serve hot. If you’re feeling naughty, drizzle half& half over the top if desired.
Tags: carrot, curry, onion, soup, squash
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- Lauren: Congratulations!:) I check your blog from time to time and I really enjoy it.
- Staci: By the way, these have become my staple for bringing to potlucks, they’re tasty and rich and I’ve...
- Christina: Wow! These sound so delicious. Gluten free is an added plus in my book. I am always looking for GF recipes...
- zephra milde: Does anyone think these could be made without egg whites? Maybe flaxseed eggs instead? Any other...
- Danielle: How to you “slice them” I am terrible at cutting them into thin slices. They are so tough to...