Spicy Butternut Squash,Carrot &Leek Soup
Spicy Butternut Squash,Carrot &Leek Soup

Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a special dish, spicy butternut squash,carrot &leek soup. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Spicy Butternut Squash,Carrot &Leek Soup is one of the most favored of recent trending foods in the world. It’s appreciated by millions daily. It is easy, it’s quick, it tastes yummy. They are fine and they look wonderful. Spicy Butternut Squash,Carrot &Leek Soup is something which I’ve loved my whole life.

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. Line a sheet pan with foil or parchement. Spread the prepared carrots and squash on the baking tray (squash cut side up), sprinkle with olive oil, salt and pepper.

To get started with this particular recipe, we must first prepare a few components. 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:
  1. Get 1 large butternut sqaush
  2. Take 3 medium carrots
  3. Make ready 1 leek
  4. Make ready 1 1/4 cup olive oil, extra virgin
  5. Get 1 1/4 cup dried chipoltle seasoning

One thing I like about winter squash is that they have a long shelf life. Cut ends off the squash and cut the squash in half, and cut the base lengthwise to expose the seeds. Chop into medium dice and place the squash on a baking sheet with chopped carrots. Place in a pan of water and cook until soft.

Steps to make Spicy Butternut Squash,Carrot &Leek Soup:
  1. Split squash in half the long way and de seed
  2. Cut off green head of leek and a little of the bottom. Then, cut in half the long way.
  3. Trim and clean carrots. Cut the long way in half.
  4. Place all on baking sheet skin side down. Drizzle heavily with olive oil and season with salt pepper.
  5. Roast for 45 minutes on 400
  6. In a blender add the pulp of the squash, all the veggies and dried chipoltle.
  7. Blend to desired texture
  8. Freeze for later use or portion 2/3 mixture to 1/3 hot water for a savory soup

Chop into medium dice and place the squash on a baking sheet with chopped carrots. Place in a pan of water and cook until soft. Test with a knife to see if it is soft. Cover a cookie sheet in aluminum foil. Cover the cut sides of the butternut squash in ½ Tbs olive oil, a hefty pinch of salt, a hefty pinch of black pepper, a hefty pinch dried thyme, and a hefty pinch of rubbed sage.

So that’s going to wrap it up with this exceptional food spicy butternut squash,carrot &leek soup recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!