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Ingredients
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1 medium butternut squash, peeled and cut into 2-inch cubes
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3 carrots, peeled and cut into thirds
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2 tablespoons olive oil, divided
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1 tablespoon curry powder
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2 teaspoons chili powder
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2 teaspoons coarsely ground black pepper
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1 pinch salt
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½ medium yellow onion, chopped
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1 habanero pepper, seeded and chopped, or more to taste
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4 cloves garlic, diced
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4 cups water, or more to taste
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2 cubes chicken bouillon
Directions
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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.
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Roast in the preheated oven until vegetables are soft, about 20 minutes.
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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.
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Transfer carefully to an electric blender or food processor, in batches if necessary, and blend until smooth.
Nutrition Facts (per serving)
250 | Calories |
8g | Fat |
47g | Carbs |
5g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 250 | |
% Daily Value * | |
Total Fat 8g | 10% |
Saturated Fat 1g | 6% |
Cholesterol 0mg | 0% |
Sodium 688mg | 30% |
Total Carbohydrate 47g | 17% |
Dietary Fiber 9g | 34% |
Total Sugars 10g | |
Protein 5g | 10% |
Vitamin C 73mg | 81% |
Calcium 204mg | 16% |
Iron 4mg | 19% |
Potassium 1386mg | 29% |
* 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.