Recipe: Delicious Mandys spicy butternut squash soup

Mandys spicy butternut squash soup. Try Our Well Yes!® Soups Crafted with Ingredients You Can Feel Good About. Great recipe for Mandys spicy butternut squash soup. I love the earthy yet creamy texture of the butternut squash and leaving the skin on gives more flavour and nutrition.

Heat some oil in a large pot and sweat some onions and garlic. Add the butternut squash (I recommend roasting it first) and the seasoning and mix it all together. Quick and easy delicious butternut squash soup. You can cook 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. You need 1 medium of hot red chilli pepper diced.
4. You need 4 of garlic cloves chopped.
5. You need 2 tbsp of butter.
6. It's 2 tsp of ground cumin.
7. It's to taste of salt and pepper.
8. Prepare of Soup base:.
9. Prepare 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. Prepare 1 cup of mushrooms sliced.
13. You need 2 of long red peppers sliced.
14. It's 2 of dried bay leaves.
15. Prepare 1 of vegetable stock cube.
16. Prepare 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).

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. All of this is preamble to say that right now soup season has arrived.

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.

Last month I posted a summery recipe for pea and mint soup on my kid food blog Sneaky Veg, inspired by my heavenly bloggers Pilates retreat in France. That is very much a summer soup. All Reviews for Spiced Butternut Squash and Apple Soup - of Reviews. Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest Share options. Heat the oil in a large pan.

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