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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
- 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
Step 1
Preheat the oven to 425 degrees F (220 degrees C).
Step 2
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.
Step 3
Roast in the preheated oven until vegetables are soft, about 20 minutes.
Step 4
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.
Step 5
Transfer carefully to an electric blender or food processor, in batches if necessary, and blend until smooth.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 250 | |
| % Daily Value * | |
| Total Fat8g | 10% |
| Saturated Fat1g | 6% |
| Cholesterol0mg | 0% |
| Sodium688mg | 30% |
| Total Carbohydrate47g | 17% |
| Dietary Fiber9g | 34% |
| Total Sugars10g | |
| Protein5g | |
| Vitamin C73mg | 365% |
| Calcium204mg | 16% |
| Iron4mg | 19% |
| Potassium1386mg | 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.
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