Total:
1 hr 30 min
Active:
20 min
Yield:
8 servings
Level:
Easy
Total:
1 hr 30 min
Active:
20 min
Yield:
8 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Heat the olive oil in a heavy pot over medium heat. Add the garlic and onions and stir to coat. Add the carrots and cook until starting to soften, about 3 minutes. Sprinkle in a little salt. Add the squash and cook, stirring, until soft and tender, a few minutes. Add more salt to taste and the curry powder. Pour in the wine if using. Let the wine evaporate for about 30 seconds, then pour in the chicken broth. Bring to a boil, reduce the heat to a simmer, cover the pot and cook for 1 hour.

After 1 hour, taste and adjust the seasoning. Remove from the heat.

Puree the soup using an immersion blender, or in batches in a regular blender. Return the soup to a simmer and serve hot. If you're feeling naughty, drizzle heavy cream over the top.

When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.

Trending Videos 6 Videos

Get the recipe

Pushable Rose Pops 00:48

Cool off this summer with these raspberry gelatin and rose cake pops.

Similar Topics:

IDEAS YOU'LL LOVE

Baby Carrots

Recipe courtesy of Rachael Ray

Spaghetti Squash with Feta

Recipe courtesy of Food Network Kitchen

Whiskey-Glazed Carrots

Recipe courtesy of Ree Drummond

Best Tomato Soup Ever

Recipe courtesy of Ree Drummond

Neely's Chickpea, Ham and Swiss Chard Soup

Recipe courtesy of The Neelys

Italian Wedding Soup

Recipe courtesy of Giada De Laurentiis

Curried Carrot Soup

Recipe courtesy of Curtis Akins

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.