• Difficulty Easy
  • 8 Ingredients


This also freezes well.


  • 3 tbls olive oil
  • 5 cloves garlic
  • 1 onion
  • 3 carrots
  • 4 squash
  • 1 tbls curry powder
  • 1/2 cup dry white wine (substitute with water or stock if you don't want wine)
  • 6 cups chicken stock


  1. Mince garlic, dice onion, slice squash, peel and slice carrots.
  2. Heat oil in a large pot on medium heat. Add garlic and onions and stir to coat. Then add the carrots; cook for 3-5 minutes until they start to get soft.
  3. Add the squash to the pot. Cook and stir until the squash gets tender, about 5-7 minutes. Then stir in the curry powder.
  4. Pour in the wine; let evaporate for 30 seconds.
  5. Pour in the chicken stock and heat to a simmer. Cover the pot and cook about 40 minutes.
  6. Puree the soup. Return to pot and bring to a simmer. Season with dash of salt and pepper. Serve immediately.

  • Is squash basically pumpkin like in flavour? I do enjoy a pumpkin soup.


  • Thanks for the tip I do enjoy squash great recipe thanks for sharing


  • What a lovely winter soup – another recipe for my list.


  • A lovely soup for Winter,great with crusty bread!


  • Yum; was so good and love the fact that I can freeze this soup too.


  • Love a soap I can freeze for latter.


  • Thanks for sharing this yummy looking soup; interesting combination of ingredients. Will try it out; fan of soups!


  • will make this and freeze it when i do my next big batch of cooking. yum


  • Squash and carrot soups is great to try


  • this looks so delicious!
    thanks for posting


  • Very similar to a soup i make, love the addition of curry powder will try


  • Going to try this – little one loves carrot soup see if he likes this version (minus the wine of course ).


  • great twist to the carrot soup, will try using squash next time, thanks


  • I love eating soups in winter.


  • I am a big fan of soup. Thanks


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