This butternut squash and carrot soup is by far one of the best soups I've made and I constantly find myself making it over and over again! It's savory and goes great with toasted bread.

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Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

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

  • 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. 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.

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

Nutrition Facts

250 calories; protein 4.8g; carbohydrates 47g; fat 7.8g; cholesterol 0.3mg; sodium 687.7mg. Full Nutrition
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Reviews (1)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/04/2020
This was an excellent soup. The flavors are incredible, so harmonious. The habanero gives this a lovely kick. If you want a little less heat, try a half pepper because the habanero gives such a unique flavor. I used Jamaican curry blend. Thank you for the recipe. Read More
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
10/26/2020
Too spicy, even without habanero or black pepper. Masks the flavors of squash & carrots. Read More
Rating: 5 stars
04/03/2020
This was an excellent soup. The flavors are incredible, so harmonious. The habanero gives this a lovely kick. If you want a little less heat, try a half pepper because the habanero gives such a unique flavor. I used Jamaican curry blend. Thank you for the recipe. Read More