Spicy Butternut Squash and Carrot Soup

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

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.
Spicy Butternut Squash and Carrot Soup

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

Categories

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