Spicy Butternut Squash,Carrot &Leek Soup
Spicy Butternut Squash,Carrot &Leek Soup

Hello everybody, it’s John, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, spicy butternut squash,carrot &leek soup. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Spicy Butternut Squash,Carrot &Leek Soup is one of the most popular of recent trending foods in the world. It is simple, it is fast, it tastes yummy. It is enjoyed by millions every day. They are fine and they look fantastic. Spicy Butternut Squash,Carrot &Leek Soup is something which I’ve loved my entire life.

In a small bowl, mix remaining ingredients; drizzle over vegetables and toss to coat. Add water and bouillon, increase heat to medium-high, and bring to a boil. Over medium heat, sauté your chopped red onion in olive oil. Add your chopped carrots, butternut squash and potato, stir it up and add your water, veg stock and salt.

To get started with this recipe, we have to prepare a few components. You can cook spicy butternut squash,carrot &leek soup using 5 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Spicy Butternut Squash,Carrot &Leek Soup:
  1. Make ready 1 large butternut sqaush
  2. Get 3 medium carrots
  3. Prepare 1 leek
  4. Take 1 1/4 cup olive oil, extra virgin
  5. Take 1 1/4 cup dried chipoltle seasoning

Spread the prepared carrots and squash on the baking tray (squash cut side up), sprinkle with olive oil, salt and pepper. The coconut milk adds another depth of flavour to this dish (and helps cool it down if you added too much cayenne pepper)! One thing I like about winter squash is that they have a long shelf life. Add all remaining ingredients except cream and green onions.

Instructions to make Spicy Butternut Squash,Carrot &Leek Soup:
  1. Split squash in half the long way and de seed
  2. Cut off green head of leek and a little of the bottom. Then, cut in half the long way.
  3. Trim and clean carrots. Cut the long way in half.
  4. Place all on baking sheet skin side down. Drizzle heavily with olive oil and season with salt pepper.
  5. Roast for 45 minutes on 400
  6. In a blender add the pulp of the squash, all the veggies and dried chipoltle.
  7. Blend to desired texture
  8. Freeze for later use or portion 2/3 mixture to 1/3 hot water for a savory soup

One thing I like about winter squash is that they have a long shelf life. Add all remaining ingredients except cream and green onions. Place in a pan of water and cook until soft. Test with a knife to see if it is soft. A simple, yet delicious soup that is packed full of veggies.

So that is going to wrap this up with this exceptional food spicy butternut squash,carrot &leek soup recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!