Spicy butternut squash soup
Spicy butternut squash soup

Hey everyone, it is Drew, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, spicy butternut squash soup. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

It is dairy-free, vegetarian, and absolutely delicious. Yellow onion and garlic - These veggies add delicious depth of flavor. Allow the soup to cool and then blend with a hand whisk, until free of lumps. This soup has just enough kick to wake up your taste buds without setting them on fire.

Spicy butternut squash soup is one of the most well liked of current trending foods on earth. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Spicy butternut squash soup is something that I have loved my whole life. They’re fine and they look wonderful.

To get started with this recipe, we must first prepare a few components. You can cook spicy butternut squash soup using 16 ingredients and 6 steps. Here is how you cook it.

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

Place cut side up on baking sheet. They are easy, often complete meals, packed with. It made this soup absolutely scrumptious. I added apples, cinnamon and leeks to provide a full-bodied flavor.

Instructions 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 made this soup absolutely scrumptious. I added apples, cinnamon and leeks to provide a full-bodied flavor. I hope you give it a try.

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