Butternut Squash Carrot Soup
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
- 2 tsp garlic powder
- 2 tbsp chili powder
- 2 cloves of garlic minced
- 1/2 tsp salt (or to taste)
- 1 tsp garam masala
- 1/2 tsp cayenne powder
- 1 medium sized onion finely diced
- 3 tbsp of oil (i used sunflower oil with a dash of sesame
- a dash of allspice or cinnamon to just make it war
- 2 tbsp flour (cornstarch if you want it gluten-free)
- 6 cups of vegetable broth (or chicken if you prefer)
- 4 cups of butternut squash (1 small butternut squash seeded, peeled, and cubed)
- 3 cups of carrots (i had leftover baby carrots from my la so i used half a bag of those. i'd guess it'd be about 3 carrots, peeled and chopped)
- Carbohydrate 3.53182859118524 g
- Cholesterol 0 mg
- Fat 0.274532179929223 g
- Fiber 0.914312836674855 g
- Protein 0.603948846477203 g
- Saturated Fat 0.0531290000778852 g
- Serving Size 1 1 -8 serving (22g)
- Sodium 208.418500026639 mg
- Sugar 2.61751575451039 g
- Trans Fat 0.0495205128937033 g
- Calories 17 calories
Preheat a pot on a stovetop at around medium heat.Fry up the onions and garlic in the sunflower oil until translucent and fragrant.Add the chili powder, garam masala, garlic powder, allspice/cinnamon and cayenne powder (basically all the spices you want) and stir until those are nice and fragrant.Add the flour to make a roux, mix until incorporated, then add the vegetable broth.Bring up to high heat to a boil, then add the squash and carrot cubes.Simmer over medium heat for about 10 minutes, then bring it down to a medium low for another 20 minutes.Poke the bigger pieces of squash and carrot with a fork to see if they're tender. If you can pierce through very easily, then you're ready to blenderize.Blend either in your blender or with an immersion blender until velvety smooth.Add salt to taste.
