The new way making recipe Mandys spicy butternut squash soup with 19 ingredients and 5 stages of easy cooking, which is bouncy delicious.
Without fail cooking ultimate Mandys spicy butternut squash soup easy, tasty, practical.
Good Evening all, now you can make recipe Mandys spicy butternut squash soup with 19 ingredients and 5 steps. Next this is how to make it, please pay attention carefully.
In cooking there are several levels that must be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 19 ingredients and 5 stages of easy cooking Mandys spicy butternut squash soup.
Ingredients all Mandys spicy butternut squash soup
Prepare : The butternut squash".
Needed 1 large : butternut squash washed and trimmed seeds removed (do not peel off the skin).
Needed 1 medium : hot red chilli pepper diced.
Prepare 4 : garlic cloves chopped.
Prepare 2 tbsp : butter.
Prepare 2 tsp : ground cumin.
Prepare to taste : salt and pepper.
Prepare : Soup base:.
Needed 3 tbsp : butter to saute vegetables.
Needed 1 large : onion, chopped.
Needed 2 large : carrot peeled and sliced.
Needed 1 cup : mushrooms sliced.
Prepare 2 : long red peppers sliced.
Prepare 2 : dried bay leaves.
Prepare 1 : vegetable stock cube.
Prepare 1 tbsp : oregano (dried).
Needed 2 tbsp : sweet paprika.
Needed 1 tsp : ground cumin.
Needed : enough water to cover all veg(about 8 cups).
If all raw materials Mandys spicy butternut squash soup it’s ready, We’re going into the cooking stage. Below is how to preparing with fast.
Process Cooking Mandys spicy butternut squash soup
Pre heat oven to 180℃/350℉..
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).
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..
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..
Simmer all cooked vegetables for 30 minutes and blend until smooth and creamy. Check for seasoning and serve, enjoy.
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