Fiery Butternut Squash & Carrot Soup

1. 1

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

2. 2

   Place the squash and carrots in a large bowl. Drizzle with 1 tablespoon olive oil; season with curry powder, chili powder, black pepper, and salt, then toss until evenly coated. Transfer the squash mixture to a rimmed baking sheet.

3. 3

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

4. 4

   Meanwhile, combine the onion, habanero, garlic, and the remaining 1 tablespoon olive oil in a large pot over medium heat; cook until soft and fragrant, 5 to 7 minutes. Add the water and bouillon, increase the heat to medium-high, and bring to a boil.

5. 5

   Stir the roasted squash and carrots into the soup, reduce the heat, and simmer for 10 to 15 minutes.

6. 6

   Fill a blender (or the bowl of a food processor) halfway with the soup. Cover and hold the lid down with a potholder; pulse a few times before blending continuously. Pour into a pot. Repeat with the remaining soup.

• Calories 270.1 kcal Moderate
• Protein 4.29 g Low Source
• Carbs 54.71 g Moderate
• Total Fat 6.98 g Moderate
• Saturated Fat 1.04 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 146.29 mg Moderate
• Fiber 13.91 g Good Source
• Sugar 20.52 g High
• Added Sugar 9.92 g Moderate
• Calcium 197.07 mg Moderate
• Iron 2.88 mg Moderate
• Potassium 1358.62 mg Good Source
• Vitamin A 1596.99 mcg_rae Good Source
• Vitamin C 67.02 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Garlic 🧄
• Onions 🧅