Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, spicy butternut squash soup. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. 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 for a fiery kick! It is dairy-free, vegetarian, and absolutely delicious.

Spicy Butternut Squash Soup is one of the most well liked of current trending foods on earth. It is enjoyed by millions every day. It is simple, it is fast, it tastes delicious. Spicy Butternut Squash Soup is something which I have loved my whole life. They’re fine and they look fantastic.

To get started with this particular recipe, we must prepare a few ingredients. You can cook spicy butternut squash soup using 11 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Spicy Butternut Squash Soup:

1. Take 1 butternut squash
2. Get 2 onions
3. Get 3 garlic cloves
4. Prepare 2 red chillies
5. Make ready 2 tbsp olive oil
6. Make ready 1 tbsp butter
7. Make ready 4 tbsp creme fraiche
8. Prepare 1.6 L vegetable stock
9. Make ready Salt
10. Make ready Pepper
11. Get Chilli flakes

It's a deliciously tasty winter warmer spiced with fresh chilli. Learn how to make this easy spicy butternut squash soup recipe like Jamie Oliver's parents Sally and Trevor Oliver. Make this warming soup in under an hour! This Spicy Thai Butternut Squash Soup is vegan, gluten-free and filled with delicious Thai curry!

Instructions to make Spicy Butternut Squash Soup:

1. Preheat oven to 200oC
2. Peel and deseed the butternut squash. Cut into large cubes, toss in olive oil then roast in oven for 30mins (turning once during cooking) until golden and soft
3. Dice onions and garlic
4. Finely chop red chillies
5. Melt butter in large saucepan. Add onions, garlic and chillies. Cover and cook on low heat for 15mins until onions are completely soft
6. Tip butternut squash into the pan, add the vegetable stock and 4tbsp creme fraiche. Stir well. Cover and simmer for 10mins
7. Remove from heat and blend until smooth
8. Gently reheat and season to taste. Serve topped with black pepper and chilli flakes

This silky-smooth butternut soup gets a hit of spice from chipotle, cloves and cumin. Allow the soup to cool and then blend with a hand whisk, until free of lumps. If the soup is too thick add a little more stock until you have the desired consistancy. This soup is a vegetarian and gluten-free spin on the hearty fall classic. Used by permission of Houghton Mifflin Harcourt.

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