Recipe of Perfect Spicy Butternut Squash,Carrot &Leek Soup

Hello everybody, it’s Jim, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, spicy butternut squash,carrot &leek soup. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Spicy Butternut Squash,Carrot &Leek Soup is one of the most popular of recent trending foods on earth. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. They’re nice and they look wonderful. Spicy Butternut Squash,Carrot &Leek Soup is something which I’ve loved my entire life.

In a small bowl, mix remaining ingredients; drizzle over vegetables and toss to coat. Add water and bouillon, increase heat to medium-high, and bring to a boil. Aside from easy, delicious and quick (the perfect soup trifecta), this soup is also extremely customisable. Place the butternut squash and carrots on the tray and drizzle with olive oil.

To begin 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 can achieve it.

The ingredients needed to make Spicy Butternut Squash,Carrot &Leek Soup:

1. Make ready 1 large butternut sqaush
2. Prepare 3 medium carrots
3. Prepare 1 leek
4. Prepare 1 1/4 cup olive oil, extra virgin
5. Get 1 1/4 cup dried chipoltle seasoning

Place in a pan of water and cook until soft. Test with a knife to see if it is soft. In a large pan, fry the onions in oil until translucent and soft. Add thyme and season well with salt and freshly ground black pepper.

Instructions to make Spicy Butternut Squash,Carrot &Leek Soup:

1. Split squash in half the long way and de seed
2. Cut off green head of leek and a little of the bottom. Then, cut in half the long way.
3. Trim and clean carrots. Cut the long way in half.
4. Place all on baking sheet skin side down. Drizzle heavily with olive oil and season with salt pepper.
5. Roast for 45 minutes on 400
6. In a blender add the pulp of the squash, all the veggies and dried chipoltle.
7. Blend to desired texture
8. Freeze for later use or portion 2/3 mixture to 1/3 hot water for a savory soup

In a large pan, fry the onions in oil until translucent and soft. Add thyme and season well with salt and freshly ground black pepper. Pour over stock and bring to boil. If soup seems too thick, add more stock until desired consistency is reached. Peel, seed and cut the butternut squash into large chunks.

So that’s going to wrap this up with this exceptional food spicy butternut squash,carrot &leek soup recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!