Spicy Butternut Squash and Carrot Soup

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Preheat the oven to 425 degrees F (220 degrees C).'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Place squash and carrots in a large bowl. Drizzle with 1 tablespoon olive oil; season with curry powder, chili powder, black pepper, and salt and toss until evenly coated. Transfer squash mixture to a rimmed baking sheet.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Roast in the preheated oven until vegetables are soft, about 20 minutes.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Meanwhile, combine onion, habanero, garlic, and remaining 1 tablespoon olive oil in a large pot over medium heat; cook until soft and fragrant, 5 to 7 minutes. Add water and bouillon, increase heat to medium-high, and bring to a boil.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Stir roasted squash and carrots into soup, reduce heat, and simmer 10 to 15 minutes.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Fill a blender (or the bowl of a food processor) halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining soup.'}

📊 Nutrition Facts

Per serving (4 servings total)