Butternut Squash Carrot Soup

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. Don’t worry about overblending. The blendier the better. Wow I think I said blender about 50 times in this post already. Add salt to taste. Then nom.