Mandys spicy butternut squash soup. Reviews for: Photos of Spiced 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. Mandys spicy butternut squash soup

You can have Mandys spicy butternut squash soup using 19 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Mandys spicy butternut squash soup
  1. It’s of The butternut squash".
  2. It’s 1 large of butternut squash washed and trimmed seeds removed (do not peel off the skin).
  3. It’s 1 medium of hot red chilli pepper diced.
  4. You need 4 of garlic cloves chopped.
  5. It’s 2 tbsp of butter.
  6. You need 2 tsp of ground cumin.
  7. Prepare to taste of salt and pepper.
  8. You need of Soup base:.
  9. You need 3 tbsp of butter to saute vegetables.
  10. Prepare 1 large of onion, chopped.
  11. It’s 2 large of carrot peeled and sliced.
  12. You need 1 cup of mushrooms sliced.
  13. It’s 2 of long red peppers sliced.
  14. It’s 2 of dried bay leaves.
  15. Prepare 1 of vegetable stock cube.
  16. It’s 1 tbsp of oregano (dried).
  17. You need 2 tbsp of sweet paprika.
  18. Prepare 1 tsp of ground cumin.
  19. You need of enough water to cover all veg(about 8 cups).

It would have been great without the cayenne pepper. It was so spicy that I threw it out. 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.

Mandys spicy butternut squash soup instructions

  1. Pre heat oven to 180℃/350℉..

  2. 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).

  3. 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..

  4. 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..

  5. Simmer all cooked vegetables for 30 minutes and blend until smooth and creamy. Check for seasoning and serve, enjoy.

This Spicy Thai Butternut Squash Soup is vegan, gluten-free and filled with delicious Thai curry! This soup is a vegetarian and gluten-free spin on the hearty fall classic. Used by permission of Houghton Mifflin Harcourt. Aged goat cheese is a key ingredient in this creamy soup from the Rif Mountains in northern Morocco. Paula Wolfert uses Midnight Moon by Cypress Grove.