Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, spicy butternut squash soup. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Made in under an hour, our Spicy Butternut Squash Soup is the perfect weeknight meal that the whole family will love! 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.
Spicy butternut squash soup is one of the most favored of recent trending meals in the world. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. They are nice and they look fantastic. Spicy butternut squash soup is something that I’ve loved my entire life.
To begin with this particular recipe, we have to prepare a few ingredients. You can have 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:
- Get 1 butternut squash, chopped
- Make ready 4 potatoes
- Take 1 onion
- Make ready 1 large carrot
- Make ready 1 veg/ chicken stock cube
- Make ready 1 garlic clove
- Make ready 2 red chillies
- Prepare 1 thumbsize pce ginger
- Prepare 1 heaped tsp cumin seed
- Get 1 heaped tsp corriander seed
- Get 1 heaped tsp Garam masala
- Get 1 heaped tsp turmeric
- Prepare 3 cardamom pods
- Take 1 cove
- Get Fresh coriander
- Prepare 2 tbsp tomato passata
Adapted from Chef Jesús González, Chef of La Cocina Que Canta at Rancho La Puerta. Learn how to make this easy spicy butternut squash soup recipe like Jamie Oliver's parents Sally and Trevor Oliver. Make this warming soup in under an hour! This Butternut Squash Soup Recipe is creamy and delicious, without being loaded up with heavy cream.
Steps 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.
It's easy to prepare, and the incredible flavor of the butternut squash really shines. This soup is a vegetarian and gluten-free spin on the hearty fall classic. Used by permission of Houghton Mifflin Harcourt. This Spicy Thai Butternut Squash Soup is vegan, gluten-free and filled with delicious Thai curry! Allow the soup to cool and then blend with a hand whisk, until free of lumps.
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