Hello everybody, it is Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, spicy butternut soup. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Made in under an hour, our Spicy Butternut Squash Soup is the perfect weeknight meal that the whole family will love! This roasted butternut squash soup is made with creamy coconut milk and jalapeños. My spicy butternut squash soup recipe is easy to make and is also vegan friendly.

Spicy butternut soup is one of the most favored of current trending meals in the world. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. They’re fine and they look wonderful. Spicy butternut soup is something that I have loved my whole life.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook spicy butternut soup using 12 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Spicy butternut soup:

1. Take 1.5 kg butternut chopped into small chunks
2. Get 2 leeks washed and roughly chopped
3. Prepare 1 large onion
4. Prepare 4 cloves garlic roughly chopped
5. Prepare 1.5 litres water to cover contents in pot
6. Take 500 ml chicken stock
7. Take 1 pinch salt and a little extra reserved for croutons
8. Take 1 pinch cracked black pepper plus a little extra for topping of soup
9. Prepare 1/2 teaspoon chilli flakes
10. Get 1 slice stale bread
11. Make ready 1 teaspoon olive oil and extra to drizzle over soup
12. Take 1 dollop of cream(optional)

This soup is a vegetarian and gluten-free spin on the hearty fall classic. A hot, velvety bowl would serve just as well on the Thanksgiving table. This silky-smooth butternut soup gets a hit of spice from chipotle, cloves and cumin. Spicy Butternut Squash Soup. this link is to an external site that may or may not meet accessibility.

Steps to make Spicy butternut soup:

1. On a medium heat, sauté the onion and leek and then garlic in Extra Virgin Olive Oil. When the onion is translucent, add the pumpkin and leave to caramelize for 5-10 minutes.
2. Add vegetable/chicken stock and water. Allow to simmer on a medium to low heat for 25-30 minutes or until the pumpkin has a really soft consistency.
3. If you own a stick blender, blend to a smooth consistency or if you're like me, you like your soup chunky, serve with crisp croutons
4. To make the croutons, take a slice of stale bread and chop roughly, spread on a baking tray, drizzle with olive oil and season with salt and pepper. Toast in the oven for 10 minutes. Serve whilst warm and crisp, top the soup with your croutons, an extra drizzle of olive oil and a a dollop of cream if you like.

We provide detailed butternut soup recipes including easy step-by-step instructions. A spicy and warming soup, great for when its cold outside! Spicy Butternut Squash Soup is a community recipe submitted by KaffaCakes and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe. Chop roughly the carrots, onion, butternut squash and chilli. Now ReadingInstant Pot Spicy Thai Butternut Squash Soup.

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