Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, spicy butternut squash,carrot &leek soup. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Place the butternut squash and carrots on the tray and drizzle with olive oil. Add the carrots and butternut squash, and pour in the stock and bring up to the boil. This healthy roasted Butternut Squash and Carrot Soup is perfect cold weather food and is super easy to make.
Spicy Butternut Squash,Carrot &Leek Soup is one of the most popular of current trending foods on earth. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. Spicy Butternut Squash,Carrot &Leek Soup is something which I’ve loved my whole life. They are nice and they look fantastic.
To begin with this recipe, we have to prepare a few ingredients. You can have spicy butternut squash,carrot &leek soup using 5 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Spicy Butternut Squash,Carrot &Leek Soup:
- Take 1 large butternut sqaush
- Prepare 3 medium carrots
- Get 1 leek
- Get 1 1/4 cup olive oil, extra virgin
- Make ready 1 1/4 cup dried chipoltle seasoning
This is a vegetarian and vegan butternut squash and carrot soup recipe made from fresh butternut squash (you can use frozen, but it won't be quite the same), carrots, the usual soup ingredients such as vegetable broth. Butternut squash is a popular and versatile winter vegetable that can work as a great side dish. It is important to keep in mind that it does have the potential to As with any other varieties of squash, you get the best results when you season it properly. Peel and chop onion, squash and carrot into large chunks and place on a roasting tray.
Instructions to make Spicy Butternut Squash,Carrot &Leek Soup:
- 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
Spice up oven roasted butternut squash with a combination of maple syrup and Sriracha. Spaghetti with chilli, crab and lemon. Recipe: Cumin-spiced carrot and butternut squash soup. This soup is brilliant on so many levels. Peeling and dicing butternut squash may just be the worst kitchen task ever.
So that is going to wrap it up for this special food spicy butternut squash,carrot &leek soup recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
