Spicy carrot and butternut squash velouté with coconut milk

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A comforting soup for those cool late summer and fall days

In late summer and early fall in Quebec, markets are full of butternut squash. This velvety soup, made with carrots and butternut squash, is the perfect option to take full advantage of this abundance of seasonal vegetables. Rich in flavor, this spicy velouté warms and comforts on cooler days while being incredibly easy to prepare.

A dish with many health benefits

In addition to its irresistible flavor, this soup is a health goldmine. Carrots and butternut squash are rich in vitamins and antioxidants, which are essential for boosting the immune system as winter approaches. Coconut milk adds a creamy touch while providing healthy fatty acids, while spices like curry and ginger provide anti-inflammatory and digestive properties.

A quick and easy recipe for practical lunches

Whether it’s for a family meal or a quick lunch at the office, this soup is a convenient solution. Prepared in less than 30 minutes, it keeps well and can be easily reheated for a nutritious meal on the go. Topped with lightly toasted pumpkin seeds and fresh cilantro, it’s not only delicious but also visually appealing, bringing a touch of elegance to your everyday lunches.

Suitable for all occasions

This versatile recipe is suitable for any occasion. You can serve it as a starter for a dinner with friends or as a main course for a light and healthy meal. In a few simple steps, you have a velvety soup that will delight the taste buds and bring a dose of comfort with each spoonful.

Summary
🔍 Information	Details
⏱️ Preparation time	15 minutes
🍳 Cooking time	20-25 minutes
⏲️ Total time	35-40 minutes
🔧 Difficulty level	Easy
🍽️ Portions	4
🔥 Calories (approximate)	200 per serving

Ingredients
6 carrots (about 2 1/2 cups, cut into chunks) 2 cups butternut squash (cut into chunks) 1 onion (chopped) 1 can regular coconut milk (about 2/3 cup) 3 3/4 cups chicken or vegetable broth 1 tbsp butter 1 tsp fresh ginger 1 tsp curry powder Fresh coriander (for garnish) Pumpkin seeds (for garnish) Salt and pepper to taste Olive oil (for cooking)

Instructions

Peel the carrots and butternut squash, then cut them into pieces. Roughly chop the onion. Brown the onion in butter and a little olive oil, then add the carrots, butternut squash, fresh ginger and curry. Cook for 2 minutes. Add the broth and coconut milk, then salt and pepper . Once the carrots and squash are cooked, blend the vegetables, adding liquid until you get the desired consistency. Adjust the seasoning , then accompany the velouté with lightly dry-roasted pumpkin seeds and fresh coriander.

Nutritional Information per Serving
Nutrient	Quantity
Calories	200 kcal
Proteins	3 g
Carbohydrates	25 g
Sugars	8 g
Fibers	6 g
Lipids	10 g
Saturated fatty acids	7 g
Sodium	600 mg
Health note	8/10 Highlights: High in fiber, low in calories.

Questions & Answers about the Spicy Carrot and Butternut Squash Soup

Q: Can we use a squash other than butternut squash?
A: Yes, you can substitute another variety of squash, such as butternut squash or winter squash, for the butternut squash. However, butternut squash is recommended for its creamy texture and slightly sweet flavor that pairs perfectly with the spices in this recipe.

Q: How can I make this soup even more nutritious?
A: For a higher protein version, you can add a portion of cooked chickpeas or red lentils before blending the soup. This will make the soup even more satisfying and ideal for a complete meal.

Q: Can this soup be frozen?
A: Absolutely! This soup freezes very well. Let the soup cool completely before transferring it to airtight containers. It will keep for up to three months in the freezer. To defrost, leave it in the refrigerator overnight and then reheat it gently in a saucepan.

Q: What alternative toppings can I use?
A: If you don’t have pumpkin seeds on hand, you can substitute toasted cashews, slivered almonds, or even sunflower seeds. Homemade croutons, rubbed with a clove of garlic, are also a great option for added crunch.

Q: Is this soup suitable for children?
A: Yes, this soup is mild in taste, making it suitable for children. You can adjust the amount of curry and ginger according to your little ones' preferences. In addition, its velvety texture is often appreciated by the young ones.

Q: What can I serve with this soup for a complete meal?
A: For a complete meal, serve this soup with a crisp green salad and a piece of fresh bread. You can also accompany it with melted cheese toast or a light quiche.