Spicy butternut soup
Spicy butternut soup

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, spicy butternut soup. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Spicy butternut soup is one of the most favored of current trending foods in the world. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. They’re fine and they look wonderful. Spicy butternut soup is something which I’ve loved my whole life.

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.

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

The ingredients needed to make Spicy butternut soup:
  1. Make ready butternut chopped into small chunks
  2. Take leeks washed and roughly chopped
  3. Get large onion
  4. Prepare garlic roughly chopped
  5. Take water to cover contents in pot
  6. Take chicken stock
  7. Make ready salt and a little extra reserved for croutons
  8. Get cracked black pepper plus a little extra for topping of soup
  9. Prepare chilli flakes
  10. Take stale bread
  11. Make ready olive oil and extra to drizzle over soup
  12. Take 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’s going to wrap it up for this exceptional food spicy butternut soup recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!