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Beans, would you believe it, are actually good for the health of your heart. Sure, the after-effects of ingesting beans may not be the best for your nose, but they are extremely healthy for you. This doesn’t mean that the simple act of eating beans will neutralize the effects of other bad foods you might be eating. What we mean is that substituting in pinto beans or edamame for the chicken on your green salad or eating a soy burger instead of a beef hamburger is a good idea. Luckily, beans are very tasty and you never know…you might not even miss consuming the real beef or chicken.
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We hope you got insight from reading it, now let’s go back to spicy butternut squash,carrot &leek soup recipe. You can have spicy butternut squash,carrot &leek soup using 5 ingredients and 8 steps. Here is how you do it.
The ingredients needed to make Spicy Butternut Squash,Carrot &Leek Soup:
- Prepare 1 large butternut sqaush
- You need 3 medium carrots
- Prepare 1 leek
- Get 1 1/4 cup olive oil, extra virgin
- Get 1 1/4 cup dried chipoltle seasoning
Steps to make Spicy Butternut Squash,Carrot &Leek Soup:
- Split squash in half the long way and de seed
- Cut off green head of leek and a little of the bottom. Then, cut in half the long way.
- Trim and clean carrots. Cut the long way in half.
- Place all on baking sheet skin side down. Drizzle heavily with olive oil and season with salt pepper.
- Roast for 45 minutes on 400
- In a blender add the pulp of the squash, all the veggies and dried chipoltle.
- Blend to desired texture
- Freeze for later use or portion 2/3 mixture to 1/3 hot water for a savory soup
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