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.
Ingredients
- medium butternut squash, peeled and: 1 piece (cut into 2-inch cubes)
- carrots, peeled and cut into thirds: 3 piece
- olive oil: 2 Tbsp (divided)
- curry powder: 1 Tbsp
- chili powder: 2 tsp
- coarsely ground black pepper: 2 tsp
- pinch salt: 1 piece
- medium yellow onion: 0.5 piece (chopped)
- habanero pepper: 1 piece (chopped, to taste)
- garlic: 4 clove (diced)
- water: 4 cups (to taste)
- cubes chicken bouillon: 2 piece
Metric Conversion
Stages of cooking
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Preheat the oven to 425 degrees F (220 degrees C).
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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.
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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 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.
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Transfer carefully to an electric blender or food processor, in batches if necessary, and blend until smooth.
