Spicy butternut squash soup
Spicy butternut squash soup

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, spicy butternut squash soup. It is one of my favorites. For mine, I am going to 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 squash soup is one of the most well liked of recent trending meals in the world. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. Spicy butternut squash soup is something which I’ve loved my whole life. They are fine and they look fantastic.

To begin with this recipe, we have to prepare a few components. You can cook spicy butternut squash soup using 16 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Spicy butternut squash soup:
  1. Make ready butternut squash, chopped
  2. Get potatoes
  3. Take onion
  4. Get large carrot
  5. Get veg/ chicken stock cube
  6. Prepare garlic clove
  7. Take red chillies
  8. Take thumbsize pce ginger
  9. Make ready heaped tsp cumin seed
  10. Get heaped tsp corriander seed
  11. Prepare heaped tsp Garam masala
  12. Make ready heaped tsp turmeric
  13. Take cardamom pods
  14. Prepare cove
  15. Get Fresh coriander
  16. Prepare tomato passata

Add the butternut squash (I recommend roasting it first) and the seasoning and mix it all together. This sweet and spicy butternut squash soup is hearty, delicious thanks to roasting the butternut squash first. It's perfect for a crispy fall day. Made simply from butternut squash, warmed with a hint of fresh chilli and garlic.

Steps to make Spicy butternut squash soup:
  1. Place the butternut squash, chopped onion and carrot in a roasting dish with a tbsp olive oil, sprinkle on half the cumin and coriander seed, roast for 30 min until tender.
  2. Chop the potatoes, place in a sauce pan of water with the stock cube and a pinch of salt, boil until tender.
  3. Place the ginger, garlic, chilli and the remaining dry spices in a pestle and mortar and mash into a thick curry paste
  4. When all this is done, add the squash, onion and carrot to a large soup pan with the curry paste and cook for 5 minutes, add extra olive oil if needed.
  5. Then add the potatoes and stock and the tomato passata and blend with a hand held blender until smooth.
  6. Cook for further 30 minutes and serve with the fresh corriander added at the last minute.

It's perfect for a crispy fall day. Made simply from butternut squash, warmed with a hint of fresh chilli and garlic. A warming and healthy soup which can be enjoyed as a light lunch or a hearty dinner. 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!

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