Recipe: Tasty Mandys spicy butternut squash soup

Mandys spicy butternut squash soup. 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.

Paula Wolfert uses Midnight Moon by Cypress Grove. Paula Wolfert uses Midnight Moon by Cypress Grove, but goat Gouda also works well. The recipe for the spice blend makes more than you need. You can have Mandys spicy butternut squash soup using 19 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Mandys spicy butternut squash soup

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

This Butternut Squash Soup Recipe is creamy and delicious, without being loaded up with heavy cream. It's easy to prepare, and the incredible It's easy to make soups taste good by adding lots of fat or added sugar, but I wanted to make a healthy butternut squash soup that can be made without. This healthy butternut squash soup is savory-sweet, with a delicate herby note. It's loaded with hearty butternut squash, celery root, onions, and garlic; a classic french combination.

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 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. This Spicy Thai Butternut Squash Soup is vegan, gluten-free and filled with delicious Thai curry! A spicy and warming soup, great for when its cold outside! Extra carrots and some red lentils instead of butternut squash, sweet potato and a small parsnip instead of potato and dried thyme instead of rosemary.

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