Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, mandys spicy butternut squash soup. One of my favorites. For mine, I will 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 favored of current trending meals in the world. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Mandys spicy butternut squash soup is something that I have loved my entire life. They’re fine and they look wonderful.
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 that.
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)
- Prepare 1 medium hot red chilli pepper diced
- Prepare 4 garlic cloves chopped
- Get 2 tbsp butter
- Get 2 tsp ground cumin
- Get to taste salt and pepper
- Prepare Soup base:
- Prepare 3 tbsp butter to saute vegetables
- Get 1 large onion, chopped
- Get 2 large carrot peeled and sliced
- Take 1 cup mushrooms sliced
- Make ready 2 long red peppers sliced
- Prepare 2 dried bay leaves
- Make ready 1 vegetable stock cube
- Get 1 tbsp oregano (dried)
- Make ready 2 tbsp sweet paprika
- Prepare 1 tsp ground cumin
- Get 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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