Steps to Make Ultimate Mandys spicy butternut squash soup
Hello everybody, I hope you are having an incredible day today. Today, I'm gonna show you how to make a special dish, Simple Way to Make Speedy Mandys spicy butternut squash soup. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Mandys spicy butternut squash soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mandys spicy butternut squash soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Mandys spicy butternut squash soup is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Mandys spicy butternut squash soup estimated approx 60 mins.
To begin with this recipe, we have to prepare a few components. You can cook Mandys spicy butternut squash soup using 19 ingredients and 5 steps. Here is how you can achieve it.
I love the earthy yet creamy texture of the butternut squash and leaving the skin on gives more flavour and nutrition .
Ingredients and spices that need to be Prepare to make Mandys spicy butternut squash soup:
- The butternut squash"
- 1 large butternut squash washed and trimmed seeds removed (do not peel off the skin)
- 1 medium hot red chilli pepper diced
- 4 garlic cloves chopped
- 2 tbsp butter
- 2 tsp ground cumin
- to taste salt and pepper
- Soup base:
- 3 tbsp butter to saute vegetables
- 1 large onion, chopped
- 2 large carrot peeled and sliced
- 1 cup mushrooms sliced
- 2 long red peppers sliced
- 2 dried bay leaves
- 1 vegetable stock cube
- 1 tbsp oregano (dried)
- 2 tbsp sweet paprika
- 1 tsp ground cumin
- enough water to cover all veg(about 8 cups)
Instructions to make Mandys spicy butternut squash soup
- Pre heat oven to 180℃/350℉.
- 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)
- 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.
- 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.
- Simmer all cooked vegetables for 30 minutes and blend until smooth and creamy. Check for seasoning and serve, enjoy
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