CookPal AI
Spicy Butternut Squash and Carrot Soup

Spicy Butternut Squash and Carrot Soup

Cost $12, save $8

  • 30 Min
  • 4 Servings
  • $12

INGREDIENTS

  • Vegetables

    • 1 medium butternut squash, peeled and cut into 2-inch cubes
    • 3 carrots, peeled and cut into thirds
    • 🧅 ½ medium yellow onion, chopped
    • 1 habanero pepper, seeded and chopped

  • Seasonings

    • 1 tablespoon curry powder
    • 2 teaspoons chili powder
    • 2 teaspoons coarsely ground black pepper
    • 🧂 1 pinch salt

  • Oil and Broth

    • 2 tablespoons olive oil, divided
    • 4 cups water
    • 2 cubes chicken bouillon

  • Other

    • 🧄 4 cloves garlic, diced

STEPS

1

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

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.

3

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

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.

5

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.

6

Transfer carefully to an electric blender or food processor, in batches if necessary, and blend until smooth.

NUTRIENTS

Per 1 serving

🔥

250

Calories

  • 5
    Protein
  • 47
    Carbs
  • 8
    Fats

💡 To add even more flavor, drizzle a teaspoon of honey or a dollop of yogurt on top of the soup before serving.To save time, you can use pre-cut squash and carrots.Pair with toasted bread for a complete and satisfying meal.