Spicy butternut soup
Spicy butternut soup

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, spicy butternut soup. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Melt the butter in a large pot over medium heat. Add the onion, leek and garlic, and saute for a few minutes, until tender. Pour the chicken broth into the pot. Add the potatoes, and bring to a boil.

Spicy butternut soup is one of the most popular of recent trending meals in the world. It is appreciated by millions daily. It is simple, it is quick, it tastes yummy. Spicy butternut soup is something which I’ve loved my entire life. They’re fine and they look wonderful.

To get started with this recipe, we have to prepare a few ingredients. You can have spicy butternut soup using 12 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Spicy butternut soup:
  1. Prepare 1.5 kg butternut chopped into small chunks
  2. Prepare 2 leeks washed and roughly chopped
  3. Take 1 large onion
  4. Make ready 4 cloves garlic roughly chopped
  5. Get 1.5 litres water to cover contents in pot
  6. Make ready 500 ml chicken stock
  7. Prepare 1 pinch salt and a little extra reserved for croutons
  8. Prepare 1 pinch cracked black pepper plus a little extra for topping of soup
  9. Make ready 1/2 teaspoon chilli flakes
  10. Take 1 slice stale bread
  11. Take 1 teaspoon olive oil and extra to drizzle over soup
  12. Make ready 1 dollop of cream(optional)

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. Fall = Squash Season A flavorful, spicy, and super easy fresh roasted butternut squash soup with tangy Granny smith Apple and subtle heat of chilies! This comporting bowl is perfect accompaniment for a chili night dinner!

Steps to make Spicy butternut soup:
  1. On a medium heat, sauté the onion and leek and then garlic in Extra Virgin Olive Oil. When the onion is translucent, add the pumpkin and leave to caramelize for 5-10 minutes.
  2. Add vegetable/chicken stock and water. Allow to simmer on a medium to low heat for 25-30 minutes or until the pumpkin has a really soft consistency.
  3. If you own a stick blender, blend to a smooth consistency or if you're like me, you like your soup chunky, serve with crisp croutons
  4. To make the croutons, take a slice of stale bread and chop roughly, spread on a baking tray, drizzle with olive oil and season with salt and pepper. Toast in the oven for 10 minutes. Serve whilst warm and crisp, top the soup with your croutons, an extra drizzle of olive oil and a a dollop of cream if you like.

Fall = Squash Season A flavorful, spicy, and super easy fresh roasted butternut squash soup with tangy Granny smith Apple and subtle heat of chilies! This comporting bowl is perfect accompaniment for a chili night dinner! This butternut squash soup is also low-oil since I only use oil spray to roast butternut squash and to saute onions. Combine butternut squash, vegetable broth, brown sugar, salt, ground black pepper, ginger, and curry powder in the pot. Star ingredients of this butternut squash soup are coconut milk, Thai curry paste, and lots of lime/lemon flavor.

So that is going to wrap it up for this exceptional food spicy butternut soup recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!