Hello everybody, it is me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, spicy butternut squash,carrot &leek soup. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Place the butternut squash and carrots on the tray and drizzle with olive oil. Add the carrots and butternut squash, and pour in the stock and bring up to the boil. This butternut squash carrot soup recipe is healthy, simple, and has a great depth of flavor from the roasted vegetables!
Spicy Butternut Squash,Carrot &Leek Soup is one of the most well liked of current trending meals in the world. It is simple, it’s fast, it tastes delicious. It is appreciated by millions daily. Spicy Butternut Squash,Carrot &Leek 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 prepare a few ingredients. You can have spicy butternut squash,carrot &leek soup using 5 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Spicy Butternut Squash,Carrot &Leek Soup:
- Prepare 1 large butternut sqaush
- Take 3 medium carrots
- Prepare 1 leek
- Make ready 1 1/4 cup olive oil, extra virgin
- Make ready 1 1/4 cup dried chipoltle seasoning
Reviews for: Photos of Butternut Squash, Carrot & Parsnip Ragout. This butternut squash soup with carrots is both vegetarian and vegan. This is a vegetarian and vegan butternut squash and carrot soup recipe made from fresh butternut squash (you can use frozen, but it won't be quite the same), carrots, the usual soup ingredients such as vegetable broth. For this velvety carrot and butternut squash soup recipe, you'll only need nine ingredients that are really cheap and easy to get from the supermarket.
Steps to make Spicy Butternut Squash,Carrot &Leek Soup:
- Split squash in half the long way and de seed
- Cut off green head of leek and a little of the bottom. Then, cut in half the long way.
- Trim and clean carrots. Cut the long way in half.
- Place all on baking sheet skin side down. Drizzle heavily with olive oil and season with salt pepper.
- Roast for 45 minutes on 400
- In a blender add the pulp of the squash, all the veggies and dried chipoltle.
- Blend to desired texture
- Freeze for later use or portion 2/3 mixture to 1/3 hot water for a savory soup
Packed with nutrients, this butternut squash soup is a healthy way to up your five-a-day and the best part is that it's also really quick to make. Combine butternut squash, vegetable broth, brown sugar, salt, ground black pepper, ginger, and curry powder in the pot. I kept the other ingredients the same. I also added two carrots one apple and fresh ginger not grated. I added a pinch of nutmeg cinnamon cardamon and allspice Instead of heavy.
So that’s going to wrap this up for this special food spicy butternut squash,carrot &leek soup recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
