Recipe: Tasty Mandys spicy butternut squash soup

Mandys spicy butternut squash soup. 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. The base of this spicy butternut squash soup is made from roasted butternut squash.

It's easy to prepare, and the incredible flavor of the butternut squash really shines. I'd like to think this is the most elegant version of butternut squash soup out there. Be the first to rate & review! You can cook Mandys spicy butternut squash soup using 19 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Mandys spicy butternut squash soup

1. Prepare of The butternut squash".
2. Prepare 1 large of butternut squash washed and trimmed seeds removed (do not peel off the skin).
3. You need 1 medium of hot red chilli pepper diced.
4. You need 4 of garlic cloves chopped.
5. You need 2 tbsp of butter.
6. Prepare 2 tsp of ground cumin.
7. You need to taste of salt and pepper.
8. It's of Soup base:.
9. It's 3 tbsp of butter to saute vegetables.
10. It's 1 large of onion, chopped.
11. You need 2 large of carrot peeled and sliced.
12. You need 1 cup of mushrooms sliced.
13. You need 2 of long red peppers sliced.
14. You need 2 of dried bay leaves.
15. Prepare 1 of vegetable stock cube.
16. Prepare 1 tbsp of oregano (dried).
17. Prepare 2 tbsp of sweet paprika.
18. You need 1 tsp of ground cumin.
19. It's of enough water to cover all veg(about 8 cups).

This soup is a vegetarian and gluten-free spin on the hearty fall classic. A hot, velvety bowl would serve just as well on the Thanksgiving table, or a cozy winter night in front of the TV. My spicy butternut squash soup recipe is easy to make and is also vegan friendly. It's a deliciously tasty winter warmer spiced with fresh chilli.

Mandys spicy butternut squash soup instructions

1. Pre heat oven to 180℃/350℉..
2. Wash the squash, chop off the top and bottom of squash and remove the seeds (don't throw away seeds wash them and roast them until golden about 8-10 minutes).
3. Place squash in roasting pan and top with garlic, chilli, 2 tsp of cumin, butter salt and pepper. Roast for 30 minutes until squash is softened..
4. In a large pot melt butter add all remaining veg, mushroom, onions, peppers, carrots, add all the seasonings - bay leaves, paprika, oregano, cumin, veg stock cube saute for 10 minutes until veg are tender. Add enough water to cover including the adding of the butternut squash..
5. Simmer all cooked vegetables for 30 minutes and blend until smooth and creamy. Check for seasoning and serve, enjoy.

Watch how to make Spicy butternut squash soup. This silky-smooth butternut soup gets a hit of spice from chipotle, cloves and cumin. Adapted from Chef Jesús González, Chef of La Cocina Que Canta at Rancho La Puerta. Aged goat cheese is a key ingredient in this creamy soup from the Rif Mountains in northern Morocco. Paula Wolfert uses Midnight Moon by Cypress Grove.