Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, spicy butternut squash soup. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Spicy butternut squash soup is one of the most well liked of current trending foods in the world. It’s enjoyed by millions every day. It is easy, it is fast, it tastes yummy. They are fine and they look wonderful. Spicy butternut squash soup is something which I’ve loved my entire life.

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.

To begin with this particular recipe, we have to prepare a few components. You can have spicy butternut squash soup using 16 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Spicy butternut squash soup:

1. Take 1 butternut squash, chopped
2. Get 4 potatoes
3. Take 1 onion
4. Make ready 1 large carrot
5. Get 1 veg/ chicken stock cube
6. Prepare 1 garlic clove
7. Get 2 red chillies
8. Take 1 thumbsize pce ginger
9. Get 1 heaped tsp cumin seed
10. Prepare 1 heaped tsp corriander seed
11. Prepare 1 heaped tsp Garam masala
12. Make ready 1 heaped tsp turmeric
13. Get 3 cardamom pods
14. Get 1 cove
15. Get Fresh coriander
16. Prepare 2 tbsp tomato passata

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!

Steps to make Spicy butternut squash soup:

1. Place the butternut squash, chopped onion and carrot in a roasting dish with a tbsp olive oil, sprinkle on half the cumin and coriander seed, roast for 30 min until tender.
2. Chop the potatoes, place in a sauce pan of water with the stock cube and a pinch of salt, boil until tender.
3. Place the ginger, garlic, chilli and the remaining dry spices in a pestle and mortar and mash into a thick curry paste
4. When all this is done, add the squash, onion and carrot to a large soup pan with the curry paste and cook for 5 minutes, add extra olive oil if needed.
5. Then add the potatoes and stock and the tomato passata and blend with a hand held blender until smooth.
6. Cook for further 30 minutes and serve with the fresh corriander added at the last minute.

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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