Hi, I am Clara. Today, I’m gonna show you how to make mandys spicy butternut squash soup recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I will make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.

Mandys spicy butternut squash soup Recipe

Mandys spicy butternut squash soup is one of the most favored of current trending foods on earth. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions daily. They are nice and they look wonderful. Mandys spicy butternut squash soup is something that I’ve loved my whole life.

To bewith this particular recipe, we must prepare a few ingredients. You can have mandys spicy butternut squash soup using 19 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Mandys spicy butternut squash soup:

1. Make ready The butternut squash"
2. Get 1 large butternut squash washed and trimmed seeds removed (do not peel off the skin)
3. Get 1 medium hot red chilli pepper diced
4. Prepare 4 garlic cloves chopped
5. Get 2 tbsp butter
6. Prepare 2 tsp ground cumin
7. Take to taste salt and pepper
8. Prepare Soup base:
9. Make ready 3 tbsp butter to saute vegetables
10. Prepare 1 large onion, chopped
11. Get 2 large carrot peeled and sliced
12. Get 1 cup mushrooms sliced
13. Make ready 2 long red peppers sliced
14. Make ready 2 dried bay leaves
15. Prepare 1 vegetable stock cube
16. Take 1 tbsp oregano (dried)
17. Take 2 tbsp sweet paprika
18. Take 1 tsp ground cumin
19. Take enough water to cover all veg(about 8 cups)

Instructions to make Mandys spicy butternut squash soup:

1. Pre heat oven to 180℃/350℉.
2. Wash the squash, chop off the top and bottom of squash and remove the seeds (don’t throw away seeds wash them and roast them until golden about 8-10 minutes)
3. Place squash in roasting pan and top with garlic, chilli, 2 tsp of cumin, butter salt and pepper. Roast for 30 minutes until squash is softened.
4. In a large pot melt butter add all remaining veg, mushroom, onions, peppers, carrots, add all the seasonings - bay leaves, paprika, oregano, cumin, veg stock cube saute for 10 minutes until veg are tender. Add enough water to cover including the adding of the butternut squash.
5. Simmer all cooked vegetables for 30 minutes and blend until smooth and creamy. Check for seasoning and serve, enjoy

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