Hello everybody, it is John, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, spicy butternut squash soup. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. 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.
Spicy butternut squash soup is one of the most well liked of current trending meals in the world. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look wonderful. Spicy butternut squash soup is something which I have loved my entire life.
To begin with this recipe, we must first prepare a few ingredients. You can have spicy butternut squash soup using 16 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Spicy butternut squash soup:
- Make ready 1 butternut squash, chopped
- Prepare 4 potatoes
- Take 1 onion
- Make ready 1 large carrot
- Take 1 veg/ chicken stock cube
- Prepare 1 garlic clove
- Prepare 2 red chillies
- Prepare 1 thumbsize pce ginger
- Prepare 1 heaped tsp cumin seed
- Make ready 1 heaped tsp corriander seed
- Get 1 heaped tsp Garam masala
- Make ready 1 heaped tsp turmeric
- Get 3 cardamom pods
- Prepare 1 cove
- Make ready Fresh coriander
- Get 2 tbsp tomato passata
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. A warming and healthy soup which can be enjoyed as a light lunch or a hearty dinner.
Instructions to make Spicy butternut squash soup:
- 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.
- Chop the potatoes, place in a sauce pan of water with the stock cube and a pinch of salt, boil until tender.
- Place the ginger, garlic, chilli and the remaining dry spices in a pestle and mortar and mash into a thick curry paste
- 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.
- Then add the potatoes and stock and the tomato passata and blend with a hand held blender until smooth.
- Cook for further 30 minutes and serve with the fresh corriander added at the last minute.
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. Heat olive oil in a medium saucepan over medium heat. Butternut Squash Soup Recipes Savory, sweet and nutritious, butternut squash is versatile and delicious.
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