Guys, when I tell you this one is a must, I mean it. So creamy, fresh, insanly good that it tastes like has to be bad. Guess what? It's not. Come on, I wouldn't let you down like that.
I wrote this one for the Honest Company Blog - it is the perfect transition to spring in a meal - watercress bringing fresh, springtime elements and that warm, comforting feeling of winter with butternut squash. You can make a big batch (highly recommend) and freeze it for those nights you won't, can't, shouldn't cook. Or, you can eat it as leftovers several shameless days in a row until it is gone (my method of choice). I love having something healthy in the fridge or freezer for those moments where I'm too tired, have too much going on or just couldn't think about food after so much cooking for my clients. This is the perfect flavor packed go-to!
If you want to pump this up with protein: toast up some cooked/drained/rinsed beans in a skillet with olive oil and sprinkle over your soup. You can do the same thing with leftover rotisserie chicken- yum.
Here's the recipe, enjoy!
Curried Carrot & Butternut Squash Soup w Tahini Drizzle
4 cups chopped carrots
1 teaspoon sea salt
3 tablespoons olive oil, divided use
1 tablespoon ghee (can skip if you don't have ghee but HIGHLY nutritious & delicious)
4 shallots, peeled and chopped (about 1/3 cup)
1" piece fresh turmeric, chopped (can sup dried - use about 1 tsp)
2" piece fresh ginger, chopped (can sup dried, use about 1 1/2 tsp)
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 teaspoon sea salt + more to taste
1/2 teaspoon chili powder (can vary amount based on desired level of heat)
2 whole butternut squash, peeled, seeded & chopped into about 2" pieces (you can buy squash peeled and chopped)
6 cups water
3 tablespoons tahini
1 teaspoon fresh lemon juice
1 teaspoon local honey
2 cups watercress
To start, pre-heat your oven (on convection if possible) to 375 degrees. Toss carrots with 1 tablespoon olive oil and sea salt, lay them in a single layer on a baking sheet and roast for 20-25 minutes or until tender and golden browned on the edges.
While the carrots roast, bring a stock pot over medium heat on the stovetop. Add remaining olive oil and ghee. Once warm, add shallots, turmeric, ginger, cumin, coriander, salt and chili powder. Stir in the oil and ghee for about 30 seconds to start to toast the spices.
Add the butternut squash to the stock pot along with the roasted carrots and 6 cups of water, stir and cover. Reduce the heat to low and let cook 30 minutes.
In a small mixing bowl, add the tahini, slowly pour in 2 tablespoons hot water, stirring until the mixture becomes a thick paste. Then add 2 more tablespoons water to thin it out (it should turn a paler white). Stir in the honey and lemon. Set aside.
Once soup has cooked, blend with an immersion or stand blender until smooth.
To serve, pour into bowls, drizzle with tahini blend and top with fresh watercress!