This creamy carrot and squash soup is just spicy enough to make a sophisticated dinner party first course or even a quick lunch (that’s healthy!). Top with toasted pumpkin seeds for a nice textural contrast.
Save the squash seeds. They may be toasted and served as a garnish for this soup. To toast seeds preheat oven to 325 degrees F. Spread the seeds on a baking sheet and bake for 45 minutes, stirring occasionally, until the seeds are lightly toasted.
- 2 tablespoon olive oil
- 12 ounce sliced carrot (about 6 medium carrots)
- 12 ounce peeled orange-fleshed winter squash (such as pumpkin, butternut, or acorn, roughly chopped)
- 1 onion (peeled and roughly chopped)
- 2 stalks celery (roughly chopped)
- ½ teaspoon kosher salt
- ¼ teaspoon ground white pepper
- 4 cup chicken or vegetable stock
- 2 teaspoon very finely minced lemongrass (soft, white interior only)
- 2 teaspoon finely grated fresh ginger
- 1–2 teaspoon aji amarillo yellow hot chile paste (or other hot chile paste, to taste)
- ½ teaspoon curry powder
- 1 cup plain Greek yogurt (plus more as garnish)
- 1 tablespoon fresh lime juice
- lime zest (optional)
- toasted squash seeds (optional)
Heat the oil in a soup pot or Dutch oven set over medium heat. Add the carrots, squash, onion, celery, salt, and white pepper. Cook, stirring often until softened, about 8 minutes. Add stock, lemongrass, ginger, aji amarillo paste, and curry powder. Raise the heat to high. Once the mixture comes to a boil lower the heat to medium-low and cook, covered until the vegetables are tender, about 15 minutes. Stir in the yogurt and lime juice. Then, using an immersion blender, puree the soup until very smooth. Ladle the soup into bowls and garnish with a little more Greek yogurt. Add some lime zest, and toasted squash seeds if you like.