Spicy Butternut Squash and Carrot Soup || Gracefult Kitchen

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Spicy Butternut Squash and Carrot Soup

Soups

This spicy butternut squash and carrot soup is by far one of the best soups I've made. I constantly find myself making it over and over again! It's savory and goes great with toasted bread.

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
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

Description

Preheat the oven to 425 degrees F (220 degrees C).
Place squash and carrots into a large bowl. Drizzle with 1 tablespoon olive oil and season with curry powder, chili powder, black pepper, and salt; toss until evenly combined. Transfer mixture to 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 large pot with remaining 1 tablespoon olive oil and sauté 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 roasted squash and carrots into soup, reduce heat, and let simmer for 10 to 15 minutes.
Working in batches, blend soup carefully in an electric blender or food processor.