Spicy Butternut Squash and Carrot Soup
Description
Full of spicy, comforting flavor, this easy butternut squash and carrot soup recipe makes a simple weeknight meal that goes perfectly with toasted bread.
Ingredients
•
1 medium butternut squash, peeled and cut into 2-inch cubes
•
3 carrots, peeled and cut into thirds
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2 tablespoons olive oil, divided
•
1 tablespoon curry powder
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2 teaspoons chili powder
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2 teaspoons coarsely ground black pepper
•
1 pinch salt
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1/2 medium yellow onion, chopped
•
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
•
2 cubes chicken bouillon
Directions
1
Preheat the oven to 425 degrees F (220 degrees C).
2
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.
3
Roast in the preheated oven until vegetables are soft, about 20 minutes.
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.
5
Stir roasted squash and carrots into soup, reduce heat, and simmer 10 to 15 minutes.
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.