Hey everyone, it is Brad, welcome to our recipe site. Today, we’re going to make a distinctive dish, mandys spicy butternut squash soup. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.
My spicy butternut squash soup recipe is easy to make and is also vegan friendly. It's a deliciously tasty winter warmer spiced with fresh chilli. This Crockpot Butternut Squash Soup recipe is naturally vegan and gluten-free, easy to make, and SO delicious! This Butternut Squash Soup recipe is creamy and delicious, without being loaded up with heavy cream.
Mandys spicy butternut squash soup is one of the most well liked of recent trending foods on earth. It is easy, it is fast, it tastes delicious. It’s appreciated by millions daily. They are nice and they look fantastic. Mandys spicy butternut squash soup is something that I’ve loved my entire life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have mandys spicy butternut squash soup using 19 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Mandys spicy butternut squash soup:
- Make ready The butternut squash"
- Take 1 large butternut squash washed and trimmed seeds removed (do not peel off the skin)
- Make ready 1 medium hot red chilli pepper diced
- Make ready 4 garlic cloves chopped
- Prepare 2 tbsp butter
- Make ready 2 tsp ground cumin
- Take to taste salt and pepper
- Prepare Soup base:
- Get 3 tbsp butter to saute vegetables
- Get 1 large onion, chopped
- Get 2 large carrot peeled and sliced
- Prepare 1 cup mushrooms sliced
- Take 2 long red peppers sliced
- Get 2 dried bay leaves
- Make ready 1 vegetable stock cube
- Make ready 1 tbsp oregano (dried)
- Take 2 tbsp sweet paprika
- Take 1 tsp ground cumin
- Get enough water to cover all veg(about 8 cups)
This roasted butternut squash soup is made with creamy coconut milk and jalapeños for a fiery kick! It is dairy-free, vegetarian, and absolutely delicious. The base of this spicy butternut squash soup is made from roasted butternut squash. We know that you can easily cook it on the stove-top or oven.
Instructions to make Mandys spicy butternut squash soup:
- Pre heat oven to 180℃/350℉.
- Wash the squash, chop off the top and bottom of squash and remove the seeds (don't throw away seeds wash them and roast them until golden about 8-10 minutes)
- Place squash in roasting pan and top with garlic, chilli, 2 tsp of cumin, butter salt and pepper. Roast for 30 minutes until squash is softened.
- In a large pot melt butter add all remaining veg, mushroom, onions, peppers, carrots, add all the seasonings - bay leaves, paprika, oregano, cumin, veg stock cube saute for 10 minutes until veg are tender. Add enough water to cover including the adding of the butternut squash.
- Simmer all cooked vegetables for 30 minutes and blend until smooth and creamy. Check for seasoning and serve, enjoy
The base of this spicy butternut squash soup is made from roasted butternut squash. We know that you can easily cook it on the stove-top or oven. Full of spicy, comforting flavor, this butternut squash and carrot soup makes an easy weeknight meal that goes great with toasted bread. Spicy Butternut Squash and Carrot Soup. Butternut squash soup is a favourite with many people, it is full of warm flavours and the sweetness of butternut squash lends itself to be used in a variety of ways in a soup.
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