Spicy Butternut Squash and Carrot Soup

Full of spicy, comforting flavor, this easy butternut squash and carrot soup recipe makes a simple weeknight meal that goes perfectly with toasted bread.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 250 Calories

Ingredients

• 1 pinch salt
• 2 cubes chicken bouillon
• 1 tablespoon curry powder
• 2 teaspoons chili powder
• 2 tablespoons olive oil, divided
• 4 cloves garlic, diced
• 2 teaspoons coarsely ground black pepper
• 4 cups water, or more to taste
• 1 habanero pepper, seeded and chopped, or more to taste
• 1 medium butternut squash, peeled and cut into 2-inch cubes
• 3 carrots, peeled and cut into thirds
• 0.5 medium yellow onion, chopped

Recipe Instructions

Step 1

Preheat the oven to 425 degrees F (220 degrees C).

Step 2

Roast in the preheated oven until vegetables are soft, about 20 minutes.

Step 3

Place squash and carrots in a large bowl. Drizzle with 1 tablespoon olive oil; season with curry powder, chili powder, black pepper, and salt and toss until evenly coated. Transfer squash mixture to a rimmed baking sheet.

Step 4

Meanwhile, combine onion, habanero, garlic, and remaining 1 tablespoon olive oil in a large pot over medium heat; cook until soft and fragrant, 5 to 7 minutes. Add water and bouillon, increase heat to medium-high, and bring to a boil.

Step 5

Stir roasted squash and carrots into soup, reduce heat, and simmer 10 to 15 minutes.

Step 6

Fill a blender (or the bowl of a food processor) halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining soup.