Hey everyone, it is John, welcome to our recipe site. Today, we’re going to prepare a Authentic dish, spicy butternut squash soup. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
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.
Spicy Butternut Squash Soup is one of the most well liked of current trending foods on earth. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look wonderful. Spicy Butternut Squash Soup is something which I have loved my entire life.
To get started with this particular recipe, we have to first prepare a few components. You can cook spicy butternut squash soup using 11 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Spicy Butternut Squash Soup:
- Get 1 butternut squash
- Make ready 2 onions
- Make ready 3 garlic cloves
- Get 2 red chillies
- Prepare 2 tbsp olive oil
- Get 1 tbsp butter
- Take 4 tbsp creme fraiche
- Take 1.6 L vegetable stock
- Prepare Salt
- Prepare Pepper
- Take Chilli flakes
It's a deliciously tasty winter warmer spiced with fresh chilli. Learn how to make this easy spicy butternut squash soup recipe like Jamie Oliver's parents Sally and Trevor Oliver. Make this warming soup in under an hour! This Spicy Thai Butternut Squash Soup is vegan, gluten-free and filled with delicious Thai curry!
Steps to make Spicy Butternut Squash Soup:
- Preheat oven to 200oC
- Peel and deseed the butternut squash. Cut into large cubes, toss in olive oil then roast in oven for 30mins (turning once during cooking) until golden and soft
- Dice onions and garlic
- Finely chop red chillies
- Melt butter in large saucepan. Add onions, garlic and chillies. Cover and cook on low heat for 15mins until onions are completely soft
- Tip butternut squash into the pan, add the vegetable stock and 4tbsp creme fraiche. Stir well. Cover and simmer for 10mins
- Remove from heat and blend until smooth
- Gently reheat and season to taste. Serve topped with black pepper and chilli flakes
This silky-smooth butternut soup gets a hit of spice from chipotle, cloves and cumin. 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 soup is a vegetarian and gluten-free spin on the hearty fall classic. Used by permission of Houghton Mifflin Harcourt.
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