Recipe: Perfect Mandys spicy butternut squash soup

Mandys spicy butternut squash soup. It is dairy-free, vegetarian, and absolutely delicious. We know that you can easily cook it on the stove-top or oven. Sprinkle the oil-glossed squash with the chilli flakes and cumin.

Paula Wolfert uses Midnight Moon by Cypress Grove, but goat Gouda also works well. The recipe for the spice blend makes more than you need. It's a deliciously tasty winter warmer spiced with fresh chilli. You can create Mandys spicy butternut squash soup using 19 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Mandys spicy butternut squash soup

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

Jump to navigationJump to search. ". Double-click to learn a recipe. — In-game description. Used by permission of Houghton Mifflin Harcourt. Allow the soup to cool and then blend with a hand whisk, until free of lumps.

Mandys spicy butternut squash soup instructions

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.

If the soup is too thick add a little more stock until you have the desired consistancy. In this version, I omitted the garlic and. Adapted from Chef Jesús González, Chef of La Cocina Que Canta at Rancho La Puerta. It adds just the right balance for the squash. Roasted pistachios and dried apricots make this quick For the perfect spicy kick this holiday season, try adding fresh ginger and Thai red curry paste into the mix.