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Below are the ingridients that are needed to produce a tasty Spicy butternut squash soup:
- Prepare 1 of butternut squash, chopped.
- You need 4 of potatoes.
- You need 1 of onion.
- Provide 1 of large carrot.
- Prepare 1 of veg/ chicken stock cube.
- Take 1 of garlic clove.
- You need 2 of red chillies.
- Use 1 of thumbsize pce ginger.
- Take 1 of heaped tsp cumin seed.
- You need 1 of heaped tsp corriander seed.
- Use 1 of heaped tsp Garam masala.
- Get 1 of heaped tsp turmeric.
- Use 3 of cardamom pods.
- Use 1 of cove.
- Take of Fresh coriander.
- Take 2 tbsp of tomato passata.
Ready with the ingridients? Here are the sequences on preparing Spicy butternut squash soup:
- 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..
- Chop the potatoes, place in a sauce pan of water with the stock cube and a pinch of salt, boil until tender..
- Place the ginger, garlic, chilli and the remaining dry spices in a pestle and mortar and mash into a thick curry paste.
- 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..
- Then add the potatoes and stock and the tomato passata and blend with a hand held blender until smooth..
- 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. Adapted from Chef Jesús González, Chef of La Cocina Que Canta at Rancho La Puerta. This Crockpot Butternut Squash Soup recipe is naturally vegan and gluten-free, easy to make, and SO delicious! This Butternut Squash Soup recipe is creamy and delicious, without being loaded up with heavy cream. It's easy to prepare, and the incredible flavor of the butternut squash really shines.
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