How to Make Appetizing Spicy Butternut Squash,Carrot &Leek Soup

Spicy Butternut Squash,Carrot &Leek Soup. Full of spicy, comforting flavor, this butternut squash and carrot soup makes an easy weeknight meal that goes great with toasted bread. Reviews for: Photos of Spicy Butternut Squash and Carrot Soup. Place the butternut squash and carrots on the tray and drizzle with olive oil.

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. This butternut squash soup with carrots is both vegetarian and vegan. You can cook Spicy Butternut Squash,Carrot &Leek Soup using 5 ingredients and 8 steps. Here is how you cook that.

Ingredients of Spicy Butternut Squash,Carrot &Leek Soup

1. Prepare 1 large of butternut sqaush.
2. Prepare 3 medium of carrots.
3. You need 1 of leek.
4. You need 1 1/4 cup of olive oil, extra virgin.
5. Prepare 1 1/4 cup of dried chipoltle seasoning.

This is a vegetarian and vegan butternut squash and carrot soup recipe made from fresh butternut squash (you can use frozen, but it won't be quite the same), carrots, the usual soup ingredients such as vegetable broth. Butternut squash is a popular and versatile winter vegetable that can work as a great side dish. It is important to keep in mind that it does have the potential to As with any other varieties of squash, you get the best results when you season it properly. Below are some of the best spices to go with your.

Spicy Butternut Squash,Carrot &Leek Soup step by step

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.

For this velvety carrot and butternut squash soup recipe, you'll only need nine ingredients that are really cheap and easy to get from the supermarket. Peel and chop onion, squash and carrot into large chunks and place on a roasting tray. Peeling and dicing butternut squash may just be the worst kitchen task ever. It takes forever, your hands get that weird film on them, and you can consider yourself very lucky if you finish the task with all ten fingers intact. A spiced soup that warms you from the inside.