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Recipe: Tasty Spicy butternut soup

Spicy butternut soup. 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. Jump to navigationJump to search. ".

Spicy butternut soup 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. Learn how to make this easy spicy butternut squash soup recipe like Jamie Oliver's parents Sally and Trevor Oliver. You can cook Spicy butternut soup using 12 ingredients and 4 steps. Here is how you cook that.

Ingredients of Spicy butternut soup

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

Make this warming soup in under an hour! This Spicy Thai Butternut Squash Soup is vegan, gluten-free and filled with delicious Thai curry! A spicy and warming soup, great for when its cold outside! This recipe has been submitted by the Good Food community.

Spicy butternut soup step by step

  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..

This is a pleasant, spicy, warm soup just right for a chilly autumn day. This soup can also be served cold with a little heavy cream swirled in. It will keep in your refrigerator for a week and if. This is a great winter warmer with the addition of chilli and is quick and easy to make. I did not add Harissa to the soup because my husband has adverse affects to spicy items.