Recipe: Tasty Mandys spicy butternut squash soup

Mandys spicy butternut squash soup. My spicy butternut squash soup recipe is easy to make and is also vegan friendly. It's a deliciously tasty winter warmer spiced with fresh chilli. This Spicy Thai Butternut Squash Soup is vegan, gluten-free and filled with delicious Thai curry!

The best vegan butternut squash soup that's easy and healthy! With roasted butternut squash, ginger, and other veggies, but no cream or dairy! This spicy butternut squash soup is vegan, comforting, and made with roasted butternut squash and plenty of vegetables! You can have Mandys spicy butternut squash soup using 19 ingredients and 5 steps. Here is how you cook it.

Ingredients of Mandys spicy butternut squash soup

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

And this butternut squash soup is a personal favourite! I'm sure you will love it too, even if you're not usually a fan of butternut squash. This healthy butternut squash soup is savory-sweet, with a delicate herby note. It's loaded with hearty butternut squash, celery root, onions, and garlic; a And that's exactly what I did with this healthy butternut squash soup recipe.

Mandys spicy butternut squash soup step by step

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.

I seared the veggies and apples to soften and release their flavors. This quick and easy butternut squash soup is so flavorful with ginger and brown sugar; it only takes a few minutes in your Instant Pot®! Reviews for Photos of Instant Pot® Spicy Butternut Squash Soup. This Crockpot Butternut Squash Soup recipe is naturally vegan and gluten-free, easy to make, and SO delicious! Aged goat cheese is a key ingredient in this creamy soup from the Rif Mountains in northern Morocco.