Spicy Butternut Squash and Carrot Soup
Hard Greek Bread Soup

Spicy Butternut Squash and Carrot Soup

Total Time
1h 45m
26m prep · 79m cook
Servings
4 people
Rating
Difficulty
Hard
28 views

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
  • 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 cubess chicken bouillon

Instructions

  1. 1

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

  2. 2

    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.

  3. 3

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

  4. 4

    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.

  5. 5

    Stir roasted squash and carrots into soup, reduce heat, and let simmer for 10 to 15 minutes.

  6. 6

    Working in batches, blend soup carefully in an electric blender or food processor.

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Nutrition Facts

Per serving

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