Spicy Butternut Squash,Carrot &Leek Soup
Spicy Butternut Squash,Carrot &Leek Soup

Hey everyone, it is me, Dave, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, spicy butternut squash,carrot &leek soup. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Place the butternut squash and carrots on the tray and drizzle with olive oil. Add the carrots and butternut squash, and pour in the stock and bring up to the boil. Place butternut squash (flesh side up), carrots and onion onto a baking sheet.

Spicy Butternut Squash,Carrot &Leek Soup is one of the most popular of recent trending meals on earth. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. They’re nice and they look fantastic. Spicy Butternut Squash,Carrot &Leek Soup is something that I have loved my whole life.

To begin with this recipe, we must first prepare a few ingredients. You can cook 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. Take 3 medium carrots
  3. Get 1 leek
  4. Prepare 1 1/4 cup olive oil, extra virgin
  5. Get 1 1/4 cup dried chipoltle seasoning

This butternut squash carrot soup recipe is healthy, simple, and has a great depth of flavor from the roasted vegetables! If you like the sound of this recipe (and you like orange-colored soups), you may also like my easy butternut squash soup, this spicy sweet potato soup, my carrot and celery root. Creamy smooth butternut squash and carrot infused together to create a genuinely dreamy, sublime, nourishing soup. HOW TO MAKE Peel and remove the seeds from the butternut squash.

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

Peel the carrots and red onion and then chop all the vegetables into small chunks. Plus, honestly, this is one of those soup recipes that can be made anytime in the year. Butternut squash is almost available all year, meaning this easy butternut squash soup is not only a winter recipe. Peel and chop onion, squash and carrot into large chunks and place on a roasting tray. How to make carrot, butternut squash and coriander soup.

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