Recipe: Perfect Mandys spicy butternut squash soup

Mandys spicy butternut squash soup. Great recipe for Mandys spicy butternut squash soup. In a large pot melt butter add all remaining veg, mushroom, onions, peppers, carrots, add all the. My spicy butternut squash soup recipe is easy to make and is also vegan friendly.

Yellow onion and garlic - These veggies add delicious depth of flavor. A new take on the classic recipe, this spicy butternut squash soup uses reduced-fat yogurt to provide a rich, creamy texture. This soup has just enough kick to wake up your taste buds without setting them on fire. To make Mandys spicy butternut squash soup you need 19 ingredients and just 5 steps. Here is how you cook that.

Ingredients

1. You need of The butternut squash".
2. Prepare 1 large of butternut squash washed and trimmed seeds removed (do not peel off the skin).
3. You need 1 medium of hot red chilli pepper diced.
4. Prepare 4 of garlic cloves chopped.
5. You need 2 tbsp of butter.
6. It's 2 tsp of ground cumin.
7. You need to taste of salt and pepper.
8. Prepare of Soup base:.
9. You need 3 tbsp of butter to saute vegetables.
10. You need 1 large of onion, chopped.
11. It's 2 large of carrot peeled and sliced.
12. You need 1 cup of mushrooms sliced.
13. You need 2 of long red peppers sliced.
14. You need 2 of dried bay leaves.
15. Prepare 1 of vegetable stock cube.
16. It's 1 tbsp of oregano (dried).
17. Prepare 2 tbsp of sweet paprika.
18. You need 1 tsp of ground cumin.
19. It's of enough water to cover all veg(about 8 cups).

And the recipe makes enough for a family dinner or a week of meal prep! All Reviews for Spiced Butternut Squash Soup. Butternut squash is something I didn't appreciate until I was an adult. (Along with most other I love the sweet-spicy combination here. Roasted Butternut Squash and Apple Soup with Bacon.

Mandys spicy butternut squash soup instructions

1. Pre heat oven to 180℃/350℉..
2. Wash the squash, chop off the top and bottom of squash and remove the seeds (don't throw away seeds wash them and roast them until golden about 8-10 minutes).
3. Place squash in roasting pan and top with garlic, chilli, 2 tsp of cumin, butter salt and pepper. Roast for 30 minutes until squash is softened..
4. In a large pot melt butter add all remaining veg, mushroom, onions, peppers, carrots, add all the seasonings - bay leaves, paprika, oregano, cumin, veg stock cube saute for 10 minutes until veg are tender. Add enough water to cover including the adding of the butternut squash..
5. Simmer all cooked vegetables for 30 minutes and blend until smooth and creamy. Check for seasoning and serve, enjoy.

In this version, I omitted the garlic and. I've made a butternut squash soup before that was inspired by Tom Kha Gai. I've also made a Sweet Potato Coconut Curry Soup, which is on the spicier side. PSA: Bowl of Sweet and Spicy Butternut Squash Soup Recipe in PSNA[Other] (self. This Crockpot Butternut Squash Soup recipe is naturally vegan and gluten-free, easy to make, and SO delicious!