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. Reviews for: Photos of Butternut Squash and Spicy Sausage Soup. 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. It’s of The butternut squash".
2. It’s 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. Prepare 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. Prepare 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. Prepare 2 of dried bay leaves.
15. You need 1 of vegetable stock cube.
16. Prepare 1 tbsp of oregano (dried).
17. You need 2 tbsp of sweet paprika.
18. You need 1 tsp of ground cumin.
19. You need of enough water to cover all veg(about 8 cups).

Reviews: Most Helpful. this soup was the BEST SOUP i've had in years. it seemed like sort of a strange combo but trust me amazing. you could make it a lot faster with a couple cans of pureed butternut squash too if you're. We made a huge batch of this butternut squash soup and shared it with some neighbors and friends who were over throughout the I made this soup a month ago and it was awesome. A great combination of sweet and spicy. Watch how to make Spicy butternut squash soup.

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.

Aged goat cheese is a key ingredient in this creamy soup from the Rif Mountains in northern Morocco. Allow the soup to cool and then blend with a hand whisk, until free of lumps. If the soup is too thick add a little more stock until you have the desired consistancy. This Spicy Thai Butternut Squash Soup is vegan, gluten-free and filled with delicious Thai curry! This silky-smooth butternut soup gets a hit of spice from chipotle, cloves and cumin.