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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 cook that.
The ingredients needed to cook Spicy Butternut Squash,Carrot &Leek Soup:
- Take 1 large butternut sqaush
- Prepare 3 medium carrots
- Take 1 leek
- Get 1 1/4 cup olive oil, extra virgin
- Prepare 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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