Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, spicy butternut squash,carrot &leek soup. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look 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. Spicy Butternut Squash,Carrot &Leek Soup is something that I have loved my whole life. They are fine and they look fantastic.
In a small bowl, mix remaining ingredients; drizzle over vegetables and toss to coat. Line a flat baking tray with tinfoil. Place the butternut squash and carrots on the tray and drizzle with olive oil. Pour in the water and add squash, carrots and ginger.
To begin with this particular recipe, we have to first prepare a few components. You can have spicy butternut squash,carrot &leek soup using 5 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Spicy Butternut Squash,Carrot &Leek Soup:
- Make ready butternut sqaush
- Prepare carrots
- Prepare leek
- Make ready olive oil, extra virgin
- Get dried chipoltle seasoning
Tip the prepared squash into a large, resealable freezer bag with the onion, carrots and red pepper. Add half the oil and salt and pepper and toss everything together until the vegetables are. Spicy Sweet Potato, Squash and Carrot Soup. Chop roughly the carrots, onion, butternut squash and chilli.
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
Spicy Sweet Potato, Squash and Carrot Soup. Chop roughly the carrots, onion, butternut squash and chilli. Stir in the squash and lentils. Pour over the stock and season to taste. Blitz the soup with a stick blender until smooth, then season to taste.
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