Hey everyone, it’s Drew, welcome to our recipe page. Today, I will show you a way to prepare a special dish, mandys spicy butternut squash soup. One of my favorites food recipes. This time, I will make it a little 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 recent trending foods in the world. It is appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. Mandys spicy butternut squash soup is something that I’ve loved my entire life. They are nice and they look fantastic.
To begin with this recipe, we must prepare a few components. You can cook 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:
- Prepare The butternut squash"
- Get 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
- Make ready 2 tbsp butter
- Prepare 2 tsp ground cumin
- Make ready to taste salt and pepper
- Prepare Soup base:
- Prepare 3 tbsp butter to saute vegetables
- Take 1 large onion, chopped
- Prepare 2 large carrot peeled and sliced
- Make ready 1 cup mushrooms sliced
- Get 2 long red peppers sliced
- Get 2 dried bay leaves
- Take 1 vegetable stock cube
- Prepare 1 tbsp oregano (dried)
- Prepare 2 tbsp sweet paprika
- Prepare 1 tsp ground cumin
- Prepare enough water to cover all veg(about 8 cups)
Recipe: Bowl of Sweet and Spicy Butternut Squash Soup is a recipe sheet used to learn the recipe to craft Bowl of Sweet and Spicy Butternut Squash Soup. 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!
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
This soup is a vegetarian and gluten-free spin on the hearty fall classic. Used by permission of Houghton Mifflin Harcourt. This Spicy Thai Butternut Squash Soup is vegan, gluten-free and filled with delicious Thai curry! Watch how to make Spicy butternut squash soup. Allow the soup to cool and then blend with a hand whisk, until free of lumps.
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