adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Spicy Butternut Squash and Carrot Soup
Spicy Butternut Squash and Carrot Soup
0 Likes
Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Spicy butternut squash and carrot soup - perfect weeknight comfort with crusty bread on the side.
Ingredients:
  • 1 medium butternut squash, peeled and cut into 2-inch cubes
  • 3 carrots, peeled and cut into thirds
  • 2 tablespoons olive oil, divided
  • 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:
  • Preheat the oven to a toasty 425°F (220°C).
  • In a bowl, combine squash and carrots. Drizzle with 1 tablespoon of olive oil, then add curry powder, chili powder, pepper, and salt. Spread the mixture onto a rimmed baking sheet.
  • Roast until the veggies are tender, around 20 minutes in the preheated oven.
  • In a pot, saute onion, habanero pepper, and garlic in the remaining olive oil over medium heat until soft and fragrant, about 5 to 7 minutes. Add water and bouillon, bring to a boil over medium-high heat. Then stir in roasted squash and carrots, simmer on low heat for 10 to 15 minutes.
  • Pour the mixture into a blender or food processor, blending in batches if needed, until it's completely smooth.

Similar Recipes