Hello everybody, it is me, Dave, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, spicy butternut squash soup. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Spicy butternut squash soup is one of the most well liked of current trending foods in the world. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. Spicy butternut squash soup is something that I’ve loved my entire life. They’re fine and they look fantastic.
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.
To begin with this recipe, we must prepare a few components. You can cook 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:
- Prepare 1 butternut squash, chopped
- Get 4 potatoes
- Prepare 1 onion
- Prepare 1 large carrot
- Get 1 veg/ chicken stock cube
- Prepare 1 garlic clove
- Get 2 red chillies
- Prepare 1 thumbsize pce ginger
- Take 1 heaped tsp cumin seed
- Make ready 1 heaped tsp corriander seed
- Get 1 heaped tsp Garam masala
- Take 1 heaped tsp turmeric
- Get 3 cardamom pods
- Get 1 cove
- Get Fresh coriander
- Prepare 2 tbsp tomato passata
This soup can also be served cold with a little heavy cream swirled in. Garnish with roasted almonds or roasted butternut squash seeds. Roast almonds or seeds in olive oil over a medium heat. Be careful with seeds as they will pop.
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.
A combination of sweet from the squash and spicy from the peppers. Roast all the veggies until the squash is tender. While the vegetables are roasting, brown some butter in a skillet. When the butter has browned, turn off the. This Spicy Thai Butternut Squash Soup is vegan, gluten-free and filled with delicious Thai curry!
So that is going to wrap this up with this exceptional food spicy butternut squash soup recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
