The universal sign that Fall has arrived in North America: the Ugg boots, Lululemon leggings and Canada Goose jacket combo. It never fails, and you can literally see it coming from a mile away. Yes, you're familiar with the frsshhh frsshhh frssshhhh sound that boots make when girls wearing them don’t lift their feet. The North American fall look cannot be completed without another essential item… the Pumpkin Spice Latte, or as most of us know it, PSL.

Also related to fall, but not fashion, is the fact that grocery stores and farmer market stalls are overrun by squash of all shapes and sizes…and weights. We saw a 50-lb. pumpkin the other day! This can only mean one thing: squash inspired foods! First up: Curried Butternut Squash and Carrot soup!

This soup is creamy and smooth, and has a mild bite to it from the curry and ginger, which helps you stay warm during chilly fall nights. Its bright colours will make you smile, and it will also give you all the beta carotene and Vitamin A that you need to stay healthy and fit during flu season!

This simple and satisfying soup only takes 35 minutes to make, and it makes a big batch, which means plenty of freezer friendly portions for lunches to come.

Curried Butternut Squash and Carrot Soup

You will need:

  • 1 Butternut squash, peeled and cubed into 1-in. cubes
  • 2 large carrots, or 4 smaller carrots, washed and cut into small pieces
  • 1 small onion, finely diced
  • 2 cloves of garlic, finely chopped
  • 1 thumb of ginger, grated
  • 1 tbsp. of curry powder
  • 4 ½ cups of vegetable broth
  • 2 ½ cups of water

Start by prepping all your ingredients, since peeling the squash can be time consuming. Make sure to be very careful when chopping it into pieces, since it can be quite hard to cut through.

Gently fry your onion, garlic, carrots, squash, and ginger in a big pot for about 5 minutes. Add in your broth, water and curry powder, and bring to a boil. Let the whole thing simmer until you can pierce the squash with a fork.

When the squash is tender enough to pierce with a fork, turn the heat off, remove the pot from the heat, and blend the soup with an immersion blender/food processor/blender, until it is smooth and creamy, and lump free.

There you have it!

I like storing my soups in little Mason jars for my lunches, because they are super cute, and easy to freeze.

This curried butternut squash soup recipe is part of a monthly series by Zoë Desborough. Follow Zoë on PumpUp(@zoedesborough) and on her blogHealthy Hungry Student.