Name: Spicy Butternut Squash and Carrot Soup
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Butternut squash, peeled and cut into 2-inch cubes - 1 medium; Carrots, peeled and cut into thirds - 3; Olive oil, divided - 2 tablespoons; Curry powder - 1 tablespoon; Chili powder - 2 teaspoons; Coarsely ground black pepper - 2 teaspoons; Salt - 1 pinch; Yellow onion, chopped - ½ medium; Habanero pepper, seeded and chopped, or more to taste - 1; Garlic, diced - 4 cloves; Water, or more to taste - 4 cups; Chicken bouillon - 2 cubes

Ingredients for - Spicy Butternut Squash and Carrot Soup

1. Butternut squash, peeled and cut into 2-inch cubes 1 medium

2. Carrots, peeled and cut into thirds 3

3. Olive oil, divided 2 tablespoons

4. Curry powder 1 tablespoon

5. Chili powder 2 teaspoons

6. Coarsely ground black pepper 2 teaspoons

7. Salt 1 pinch

8. Yellow onion, chopped ½ medium

9. Habanero pepper, seeded and chopped, or more to taste 1

10. Garlic, diced 4 cloves

11. Water, or more to taste 4 cups

12. Chicken bouillon 2 cubes

How to cook deliciously - Spicy Butternut Squash and Carrot Soup

1 . Stage

Preheat the oven to 425 degrees F (220 degrees C).

2 . Stage

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.

3 . Stage

Roast in the preheated oven until vegetables are soft, about 20 minutes.

4 . Stage

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.

5 . Stage

Transfer carefully to an electric blender or food processor, in batches if necessary, and blend until smooth.