Spicy Butternut Squash Carrot Soup

Follow our step-by-step guide on how to make Spicy Butternut Squash Carrot Soup.

1. Step 1

   Preheat your oven to 425°F (220°C).

2. Step 2

   In a large bowl, combine the butternut squash and carrots. Drizzle with 1 tablespoon of olive oil, then add the curry powder, chili powder, coarsely ground black pepper, and a pinch of salt. Toss until the vegetables are well coated.

3. Step 3

   Spread the seasoned vegetables on a rimmed baking sheet in a single layer.

4. Step 4

   Roast in the preheated oven for about 20 minutes, or until the vegetables are tender.

5. Step 5

   While the vegetables are roasting, heat the remaining tablespoon of olive oil in a pot over medium heat. Add the chopped onion, habanero pepper, and diced garlic. Sauté for 5 to 7 minutes, or until the onion is soft and fragrant.

6. Step 6

   Pour in the water and add the chicken bouillon cubes. Increase the heat to medium-high and bring the mixture to a boil.

7. Step 7

   Once the vegetables are roasted, stir them into the pot. Reduce the heat and let the soup simmer for 10 to 15 minutes to allow the flavors to meld.

8. Step 8

   Carefully transfer the soup to an electric blender or food processor, blending in batches if necessary, until smooth. Adjust the consistency with more water if desired.