Spicy Butternut Squash and Carrot Soup

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.

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.

Per Serving: 250 calories; protein 4.8g; carbohydrates 47g; fat 7.8g; cholesterol 0.3mg; sodium 687.7mg.

The word “stew” can process to 2 time a food and a make dishes method. Stewing makes slowly cooking chunks of meat, vegetables or beans in a flavorful liquid . It’s similar to braising, but it makes have a few notable differences. The meat is chopped into smaller pieces instead of being processing menu whole , and the water based material completely covers the contents in a stew as different to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking meal that comfortable you up on a cold , winter day. It’s true ; a bowl of old menu of beef stew does have warming properties , but stew’s comfort factor more than a way beyond protecting you from the chill . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the ultimate comfort food, no matter the weather.