Spicy Butternut Squash and Carrot Soup
This spicy butternut squash and carrot soup is by far one of the best soups I've made. I constantly find myself making it over and over again! It's savory and goes great with toasted bread.
This spicy butternut squash and carrot soup is by far one of the best soups I've made. I constantly find myself making it over and over again! It's savory and goes great with toasted bread.
Ingredients
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1 medium butternut squash, peeled and cut into 2-inch cubes
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3 carrots, peeled and cut into thirds
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2 tablespoons olive oil, divided
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1 tablespoon curry powder
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2 teaspoons chili powder
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2 teaspoons coarsely ground black pepper
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1 pinch salt
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½ medium yellow onion, chopped
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1 habanero pepper, seeded and chopped, or more to taste
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4 cloves garlic, diced
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4 cups water, or more to taste
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2 cubes chicken bouillon
Method
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Preheat the oven to 425 degrees F (220 degrees C).
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Place squash and carrots into a large bowl. Drizzle with 1 tablespoon olive oil and season with curry powder, chili powder, black pepper, and salt; toss until evenly combined. Transfer mixture to a rimmed baking sheet.
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Roast in the preheated oven until vegetables are soft, about 20 minutes.
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Meanwhile, place onion, habanero pepper, and garlic in a large pot with remaining 1 tablespoon olive oil and sauté 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.
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Stir roasted squash and carrots into soup, reduce heat, and let simmer for 10 to 15 minutes.
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Working in batches, blend soup carefully in an electric blender or food processor.
