How to Make Perfect 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.

Fresh butternut squash (you can use frozen, but it won't be quite the same) is combined with carrots, vegetable broth, garlic, celery, and fresh chopped sage. Add thyme and season well with salt and freshly ground black pepper. Top tip for making carrot and butternut squash soup. Spicy Butternut Squash,Carrot &Leek Soup most diverse and own ideal flavor that unique. Few types of Spicy Butternut Squash,Carrot &Leek Soup recipes are also adequate easy to process and do not take long. Even though not everybody likes Spicy Butternut Squash,Carrot &Leek Soup food, nowadays few people are got attached and like the sundry Spicy Butternut Squash,Carrot &Leek Soup foods on hand. This could be seen of the number of restaurants that provide Spicy Butternut Squash,Carrot &Leek Soup as one of the dishes. You can have Spicy Butternut Squash,Carrot &Leek Soup using 5 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Spicy Butternut Squash,Carrot &Leek Soup

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

For a fiery kick, add a diced chilli. Remember, the smaller the chilli, the hotter the taste. This healthy roasted Butternut Squash and Carrot Soup is perfect cold weather food and is super easy to make. Round out the meal with your protein of choice - I like cooked quinoa.

Spicy Butternut Squash,Carrot &Leek Soup instructions

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.

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. The carrots and squash are beautifully sweet and the ginger, garlic and curry powder spice it up a bit. This soup is so delicious and comforting! I love to use fresh butternut squash when it is in season, but you can also use frozen butternut squash.

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