Spicy Butternut Squash and Carrot Soup Recipe

Recipesfull introduces to you: More Soup Recipes. (Spicy Butternut Squash and Carrot Soup Recipe). 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.

Brief

Prep 15 mins

Cook: 30 mins

Total: 45 mins

Servings: 4

Yield: 4 servings

Spicy Butternut Squash and Carrot Soup Recipe

Ingredients

1 medium butternut squash

peeled and cut into 2-inch cubes

3 carrots

peeled and cut into thirds

2 tablespoons olive oil

divided

1 tablespoon curry powder

2 teaspoons chili powder

2 teaspoons coarsely ground black pepper

1 pinch salt

½ medium yellow onion

chopped

1 habanero pepper

seeded and chopped

or more to taste

4 cloves garlic

diced

4 cups water

or more to taste

2 cubeschicken bouillon

Sopa De Lima (Mexican Lime Soup)

Soup, Stew and Chili

Directions

Step 1

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

Step 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.

Step 3

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

Step 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. 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.

Step 5

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

Nutritional Information

Spicy Butternut Squash and Carrot Soup Recipe

Servings Per Recipe:4

Calories: 249.8

% Daily Value *

Protein: 4.8g 10%

Carbohydrates: 47g 15%

Dietary Fiber: 9.4g 38%

Sugars: 10.3g

Fat: 7.8g 12%

Saturated Fat: 1.1g 6%

Cholesterol: 0.3mg

Vitamin A Iu: 42672.1IU 853%

Niacin Equivalents: 5.5mg 42%

Vitamin B6: 0.7mg 43%

Vitamin C: 73mg 122%

Folate: 102.5mcg 26%

Calcium: 204.2mg 20%

Iron: 3.5mg 19%

Magnesium: 127.3mg 46%

Potassium: 1385.8mg 39%

Sodium: 687.7mg 28%

Thiamin: 0.4mg 39%

Calories From Fat: 70.4

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.