Pioneer Woman Carrot and Squash Curry Soup

Pioneer Woman carrot and squash curry soup takes 1 hour 20 minutes and a handful of carrots, yellow squash and curry powder to make a silky, golden pureed soup. This freezer-friendly curry soup recipe fits Thanksgiving, cozy fall dinners and make-ahead weeknight meals for the whole family.

Let the soup simmer covered for the full hour, because that is when the carrots, squash and curry melt into one flavor. Pull it off early and the soup tastes like separate vegetables instead of one smooth, rounded curry.

Ree pours the wine in right after the curry powder and lets it cook off for about 30 seconds before the broth goes in. That quick splash adds a mellow depth, so the soup tastes slow-cooked even though it is just one pot and a blender.

Pioneer Woman Carrot and Squash Curry Soup

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Course: SoupCuisine: American, IndianDifficulty: Easy

Servings

8

servings

Prep time

20

minutes

Cooking time

1

hour 

Calories

120

kcal

Carrots, yellow squash and curry powder simmer in chicken broth until soft, then blend into a smooth, velvety soup. A final drizzle of cream makes each spoonful richer.

Ingredients

• 3 tbsp. 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 tbsp. Curry Powder (more To Taste!)
  

• 1/2 c. Dry White Wine (optional)
  

• 48 oz. fluid Chicken Broth
  

• Heavy Cream (optional)
  

Directions

• Saute the aromatics: Heat 3 tablespoons olive oil in a heavy pot over medium heat, then add 5 cloves minced garlic and 1 diced large onion. Stir to coat them in the oil.
• Cook the carrots: Add 3 thinly sliced carrots and cook for 3 minutes, or until they start to get soft. Then sprinkle in a little salt.
• Add the squash: Add 4 sliced yellow squash, then stir and cook for a few minutes. Once the squash is soft and tender, it is ready for the spices.
• Season with curry: Add salt to taste and 1 tablespoon curry powder, using more if you like it bolder. Then pour in 1/2 cup dry white wine if using.
• Add the broth: Let the wine evaporate for about 30 seconds, then pour in 48 ounces chicken broth. Reduce the heat to a simmer.
• Simmer the soup: Cover the pot and cook for 1 hour so the flavors meld together. Then taste and adjust the seasonings before turning off the heat.
• Puree until smooth: Blend the soup with an immersion blender, or in batches in a regular blender. Then return it to the pot and bring it back to a simmer.
• Serve hot: Ladle the hot soup into bowls. If you want it richer, drizzle a little heavy cream over the top.

Tools for this recipe

• Braun MultiQuick 7 immersion blender, Lodge 6-quart enameled Dutch oven, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this carrot and squash curry soup without wine?

Yes, the wine is optional, so just skip it and add the broth right after the curry powder. You lose a little depth of flavor, but the soup still tastes great.

How do I store and freeze leftover curry soup?

Let the soup cool completely, then freeze it in large zip-top bags. Since it is pureed, it freezes well, and you can reheat it on the stove until it simmers.

Can I use zucchini instead of yellow squash?

Zucchini works as a swap, since it cooks down just as soft and blends smooth. The color will turn a bit greener, but the flavor stays mild and sweet.

Do I need an immersion blender?

No, a regular blender works too. Puree the soup in two batches with an equal mix of veggies and liquid in each, and let steam vent so the lid does not pop.

How can I make the soup less or more spicy?

Start with less curry powder if you are unsure, then taste after the hour of simmering and add more. You can also leave it out, though the curry defines the soup.