Carrot squash soup | Heart and Stroke Foundation

Ingredients

• 1 acorn squash, peeled and cubed (about 4 cups/1 L)
• 4 large carrots, chopped
• 1 onion, chopped
• 3 large whole cloves garlic
• 2 tsp (10 mL) curry powder
• 2 tsp (10 mL) dried thyme leaves or 1 tbsp (15 mL) chopped fresh
• ½ tsp (2 mL) ground ginger or 2 tsp (10 mL) minced fresh
• 4 cups (1 L) no salt added vegetable or chicken broth
• ¼ cup (50 mL) light sour cream or plain yogurt
• ¼ cup (50 mL) chopped fresh cilantro