Spicy Butternut Squash and Carrot Soup

This butternut squash and carrot soup is by far one of the best soups I've made and I constantly find myself making it over and over again! It's savory and goes great 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
• ½ medium yellow onion, chopped
• 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

Recipe Instructions

Step 1

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

Step 2

Place squash and carrots in a bowl. Drizzle with 1 tablespoon olive oil and add curry powder, chili powder, pepper, and salt. Place on a rimmed baking sheet.

Step 3

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

Step 4

Meanwhile, place onion, habanero pepper, and garlic in a pot with remaining olive oil and saute over medium heat until soft and fragrant, 5 to 7 minutes. Add water and bouillon, increase heat to medium-high, and bring to a boil. Stir in roasted squash and carrots, reduce heat, and let simmer for 10 to 15 minutes.

Step 5

Transfer carefully to an electric blender or food processor, in batches if necessary, and blend until smooth.