Hello everybody, it is John, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, mandys spicy butternut squash soup. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
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.
Mandys spicy butternut squash soup is one of the most well liked of current trending foods in the world. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. They are fine and they look fantastic. Mandys spicy butternut squash soup is something which I’ve loved my whole life.
To begin with this recipe, we have to prepare a few components. You can have mandys spicy butternut squash soup using 19 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Mandys spicy butternut squash soup:
- Take The butternut squash"
- Make ready 1 large butternut squash washed and trimmed seeds removed (do not peel off the skin)
- Get 1 medium hot red chilli pepper diced
- Prepare 4 garlic cloves chopped
- Prepare 2 tbsp butter
- Make ready 2 tsp ground cumin
- Make ready to taste salt and pepper
- Make ready Soup base:
- Prepare 3 tbsp butter to saute vegetables
- Prepare 1 large onion, chopped
- Make ready 2 large carrot peeled and sliced
- Get 1 cup mushrooms sliced
- Take 2 long red peppers sliced
- Make ready 2 dried bay leaves
- Make ready 1 vegetable stock cube
- Prepare 1 tbsp oregano (dried)
- Get 2 tbsp sweet paprika
- Get 1 tsp ground cumin
- Make ready enough water to cover all veg(about 8 cups)
Next time I will try the plain creamy squash soup I think. This silky-smooth butternut soup gets a hit of spice from chipotle, cloves and cumin. Adapted from Chef Jesús González, Chef of La Cocina Que Canta at Rancho La Puerta. Reviews for: Photos of Spiced Butternut Squash Soup.
Steps 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
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. We made a huge batch of this butternut squash soup and shared it with some neighbors and friends who were over throughout the I made this soup a month ago and it was awesome. A great combination of sweet and spicy. Watch how to make Spicy butternut squash soup.
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