Spicy butternut squash soup. Made in under an hour, our Spicy Butternut Squash Soup is the perfect weeknight meal that the whole family will love! 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.
You can cook Spicy butternut squash soup using 16 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Spicy butternut squash soup
- It’s 1 of butternut squash, chopped.
- It’s 4 of potatoes.
- It’s 1 of onion.
- Prepare 1 of large carrot.
- Prepare 1 of veg/ chicken stock cube.
- You need 1 of garlic clove.
- Prepare 2 of red chillies.
- Prepare 1 of thumbsize pce ginger.
- It’s 1 of heaped tsp cumin seed.
- It’s 1 of heaped tsp corriander seed.
- Prepare 1 of heaped tsp Garam masala.
- You need 1 of heaped tsp turmeric.
- Prepare 3 of cardamom pods.
- You need 1 of cove.
- Prepare of Fresh coriander.
- It’s 2 tbsp of tomato passata.
All Reviews for Butternut Squash and Spicy Sausage Soup. this soup was the BEST SOUP i've had in years. it seemed like sort of a strange combo but trust me amazing. you could make it a lot faster with a couple cans of pureed butternut squash too if you're short on time. This Spicy Thai Butternut Squash Soup is vegan, gluten-free and filled with delicious Thai curry! We made a huge batch of this butternut squash soup and shared it with some neighbors and friends who were over throughout the. It would have been great without the cayenne pepper.
Spicy butternut squash soup instructions
Place the butternut squash, chopped onion and carrot in a roasting dish with a tbsp olive oil, sprinkle on half the cumin and coriander seed, roast for 30 min until tender..
Chop the potatoes, place in a sauce pan of water with the stock cube and a pinch of salt, boil until tender..
Place the ginger, garlic, chilli and the remaining dry spices in a pestle and mortar and mash into a thick curry paste.
When all this is done, add the squash, onion and carrot to a large soup pan with the curry paste and cook for 5 minutes, add extra olive oil if needed..
Then add the potatoes and stock and the tomato passata and blend with a hand held blender until smooth..
Cook for further 30 minutes and serve with the fresh corriander added at the last minute..
It was so spicy that I threw it out. Allow the soup to cool and then blend with a hand whisk, until free of lumps. If the soup is too thick add a little more stock until you have the desired consistancy. Learn how to make this easy spicy butternut squash soup recipe like Jamie Oliver's parents Sally and Trevor Oliver. Make this warming soup in under an hour!
