[Mommy Vegan]MommyVegan Prepare Oishi Spicy Butternut Squash Soup For Vegan's Friend

Spicy Butternut Squash Soup. 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.

All Reviews for Spiced Butternut Squash Soup. Spiced Butternut Squash Soup. this link is to an external site that may or may not meet accessibility guidelines. This Spicy Thai Butternut Squash Soup is vegan, gluten-free and filled with delicious Thai curry! You can Cook Spicy Butternut Squash Soup using 11 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Spicy Butternut Squash Soup

1. Lets Go Prepare 1 of butternut squash.
2. It's 2 of onions.
3. Lets Go Prepare 3 of garlic cloves.
4. Lets Go Prepare 2 of red chillies.
5. Lets Go Prepare 2 tbsp of olive oil.
6. Lets Go Prepare 1 tbsp of butter.
7. What You needis 4 tbsp of creme fraiche.
8. It's 1.6 L of vegetable stock.
9. Lets Go Prepare of Salt.
10. What You needis of Pepper.
11. It's of Chilli flakes.

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 View image. Spicy Butternut Squash Soup. this link is to an external site that may or may not meet accessibility guidelines. Allow the soup to cool and then blend with a hand whisk, until free of lumps.

Spicy Butternut Squash Soup instructions

1. Preheat oven to 200oC.
2. Peel and deseed the butternut squash. Cut into large cubes, toss in olive oil then roast in oven for 30mins (turning once during cooking) until golden and soft.
3. Dice onions and garlic.
4. Finely chop red chillies.
5. Melt butter in large saucepan. Add onions, garlic and chillies. Cover and cook on low heat for 15mins until onions are completely soft.
6. Tip butternut squash into the pan, add the vegetable stock and 4tbsp creme fraiche. Stir well. Cover and simmer for 10mins.
7. Remove from heat and blend until smooth.
8. Gently reheat and season to taste. Serve topped with black pepper and chilli flakes.

If the soup is too thick add a little more stock until you have the desired consistancy. We made a huge batch of this butternut squash soup and shared it with some neighbors and friends who were over throughout the. It would have been great without the cayenne pepper. It was so spicy that I threw it out. I've made a butternut squash soup before that was inspired by Tom Kha Gai.