Spicy Butternut Squash and Carrot Soup

Name: Spicy Butternut Squash and Carrot Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
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

4.0

(2)

2 Reviews

2 Photos

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.

Submitted by AriannaHajnal

Published on June 19, 2020

Prep Time:

15 mins

Cook Time:

30 mins

Total Time:

45 mins

Servings:

4

Yield:

4 servings

Jump to Nutrition Facts

Cook Mode (Keep screen awake)

Ingredients

1x

2x

4x

Oops! Something went wrong. Our team is working on it.

Original recipe (1X) yields 4 servings

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
½ 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

Directions

Preheat the oven to 425 degrees F (220 degrees C).
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.
Roast in the preheated oven until vegetables are soft, about 20 minutes.
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.
Transfer carefully to an electric blender or food processor, in batches if necessary, and blend until smooth.

Nutrition Facts (per serving)

250	Calories
8g	Fat
47g	Carbs
5g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 250
% Daily Value *
Total Fat 8g	10%
Saturated Fat 1g	6%
Cholesterol 0mg	0%
Sodium 688mg	30%
Total Carbohydrate 47g	17%
Dietary Fiber 9g	34%
Total Sugars 10g
Protein 5g	10%
Vitamin C 73mg	81%
Calcium 204mg	16%
Iron 4mg	19%
Potassium 1386mg	29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Spicy Butternut Squash and Carrot Soup

Ingredients

Directions

Nutrition Facts (per serving)

You’ll Also Love