Once fall arrives, I’m in the mood for simple, hearty and nourishing food. Does anyone else feel the same? This Caramelized Onion Carrot Butternut Squash Soup hits all the right notes! It’s thick and smooth with a sweetness from the sweet potato.
The coconut milk lends a rich creaminess, while the lemon brings freshness, and the curry and cumin add a comforting Autumn warmth. This soup is the prefect transition from summer to fall, and the addition of the carrots, goes hand-in-hand with Rosh Hashanah, being one of the simanim.
Caramelized Onion Carrot Butternut Squash Soup
Author: Rachel Kor
Recipe type: Soup
- 3 tablespoons oil
- 8 onions, thinly sliced
- 5 garlic cloves, about 5 tablespoons, minced
- 1 ½ teaspoons ground curry
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 4 cups butternut squash, peeled and diced, ½ inch thick
- 6 large carrots, peeled and sliced, ½ inch thick
- 1 sweet potato, peeled and diced, ½ inch thick
- 4 cups chicken stock
- ½ of a 14oz can light coconut milk
- Lemon wedges for serving
- In a large pot over medium heat, heat the oil. Add in the onions and cook until they reach a deep golden brown color, stirring often. This should take about 30 minutes.
- When the onions are browned (but not burnt), add in the garlic and mix until fragrant, about 2 minutes. Mix in the curry, cumin, salt and pepper. Then, add the squash, carrots, sweet potato and stock. Stir and cover pot. Bring to a boil. Once it comes to a boil, reduce the heat and simmer for 25-35 minutes, or until veggies are soft and easily pierced with a knife.
- Puree the soup with an emulsion blender, or in batches using a food processor until smooth. Add ½ of a 14 oz can of coconut milk to the soup and season with more salt and pepper to taste. Mix to combine.
- Although this soup is already full of flavor, it's even better with a squeeze of fresh lemon juice. When serving, I like to give everyone a lemon wedge. That way, they can add as much or as little lemon juice as they'd like!
- For an extra special presentation, you can also use the rest of the coconut milk to drizzle on top of each bowl of soup.
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