Easiest Way to Prepare Any-night-of-the-week Mandys spicy butternut squash soup

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, mandys spicy butternut squash soup. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

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Mandys spicy butternut squash soup is one of the most favored of current trending meals on earth. It is appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. They’re nice and they look wonderful. Mandys spicy butternut squash soup is something that I have loved my whole life.

To begin with this recipe, we have to prepare a few ingredients. You can cook mandys spicy butternut squash soup using 19 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Mandys spicy butternut squash soup:

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

It would have been great without the cayenne pepper. It was so spicy that I threw it out. 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.

Steps to make Mandys spicy butternut squash soup:

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

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. We know that you can easily cook it on the stove-top or oven. This silky-smooth butternut soup gets a hit of spice from chipotle, cloves and cumin.

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