Spicy Butternut Squash and Carrot Soup Recipe

Ingredients

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

Instructions

1. Preheat oven to 425 degrees F (220 degrees C).
2. In a large bowl, combine squash and carrots. Drizzle with 1 tablespoon olive oil and season with curry powder, chili powder, black pepper, and salt. Toss until vegetables are evenly coated, then transfer to a rimmed baking sheet.
3. Roast in the preheated oven for approximately 20 minutes, or until the vegetables are tender.
4. In a large pot over medium heat, combine onion, habanero, garlic, and remaining 1 tablespoon olive oil. Cook until softened and fragrant, about 5 to 7 minutes. Add water and bouillon, increase heat to medium-high, and bring to a boil.
5. Add the roasted squash and carrots to the soup, reduce heat, and simmer for 10 to 15 minutes.
6. Fill a blender (or food processor) halfway with soup. Secure the lid and pulse a few times, then blend until smooth. Pour into a pot and repeat with remaining soup.

Nutrition

• Calories: 250 kcal
• Fat Content: 8 g
• Fiber Content: 9 g
• Sugar Content: 10 g
• Sodium Content: 688 mg
• Protein Content: 5 g
• Cholesterol Content: 0 mg
• Carbohydrate Content: 47 g
• Saturated Fat Content: 1 g
• Unsaturated Fat Content: 0 g