Hello everybody, it is Jim, welcome to our recipe page. Today, we’re going to make a distinctive dish, spicy butternut squash soup. One of my favorites. This time, I am going to make it a bit tasty. 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 meals in the world. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. Spicy butternut squash soup is something that I have loved my entire life. They are fine and they look fantastic.
To get started with this recipe, we have to first 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:
- Make ready 1 butternut squash, chopped
- Make ready 4 potatoes
- Prepare 1 onion
- Make ready 1 large carrot
- Get 1 veg/ chicken stock cube
- Get 1 garlic clove
- Make ready 2 red chillies
- Prepare 1 thumbsize pce ginger
- Take 1 heaped tsp cumin seed
- Prepare 1 heaped tsp corriander seed
- Prepare 1 heaped tsp Garam masala
- Prepare 1 heaped tsp turmeric
- Take 3 cardamom pods
- Get 1 cove
- Prepare Fresh coriander
- Prepare 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:
- 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 made this soup absolutely scrumptious. I added apples, cinnamon and leeks to provide a full-bodied flavor. I hope you give it a try.
So that is going to wrap it up for this exceptional food spicy butternut squash soup recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
