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.

Nutrition per serving