Spicy Butternut Squash,Carrot &Leek Soup. In a small bowl, mix remaining ingredients; drizzle over vegetables and toss to coat. Add water and bouillon, increase heat to medium-high, and bring to a boil. Put the butternut squash and carrots on to a baking tray and drizzle with olive oil.
You can cook Spicy Butternut Squash,Carrot &Leek Soup using 5 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Spicy Butternut Squash,Carrot &Leek Soup
- You need 1 large of butternut sqaush.
- You need 3 medium of carrots.
- It’s 1 of leek.
- Prepare 1 1/4 cup of olive oil, extra virgin.
- It’s 1 1/4 cup of dried chipoltle seasoning.
One thing I like about winter squash is that they have a long shelf life. A simple, yet delicious soup that is packed full of veggies. Butternut squash is baked until tender, then simmered with carrots and ginger, to make this lusciously thick and smooth soup. Place in a pan of water and cook until soft.
Spicy Butternut Squash,Carrot &Leek Soup instructions
Split squash in half the long way and de seed.
Cut off green head of leek and a little of the bottom. Then, cut in half the long way..
Trim and clean carrots. Cut the long way in half..
Place all on baking sheet skin side down. Drizzle heavily with olive oil and season with salt pepper..
Roast for 45 minutes on 400.
In a blender add the pulp of the squash, all the veggies and dried chipoltle..
Blend to desired texture.
Freeze for later use or portion 2/3 mixture to 1/3 hot water for a savory soup.
Test with a knife to see if it is soft. In a large pan, fry the onions in oil until translucent and soft. Add thyme and season well with salt and freshly ground black pepper. Pour over stock and bring to boil. A creamy butternut squash soup is easy to throw together for fall.
