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