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Spicy Butternut Squash,Carrot &Leek Soup
Spicy Butternut Squash,Carrot &Leek Soup

Before you jump to Spicy Butternut Squash,Carrot &Leek Soup recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy. Becoming A Healthy Eater

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We hope you got benefit from reading it, now let’s go back to spicy butternut squash,carrot &leek soup recipe. You can cook spicy butternut squash,carrot &leek soup using 5 ingredients and 8 steps. Here is how you do that.

The ingredients needed to make Spicy Butternut Squash,Carrot &Leek Soup:
  1. Take 1 large butternut sqaush
  2. Provide 3 medium carrots
  3. Use 1 leek
  4. Use 1 1/4 cup olive oil, extra virgin
  5. Take 1 1/4 cup dried chipoltle seasoning
Steps to make Spicy Butternut Squash,Carrot &Leek Soup:
  1. Split squash in half the long way and de seed
  2. Cut off green head of leek and a little of the bottom. Then, cut in half the long way.
  3. Trim and clean carrots. Cut the long way in half.
  4. Place all on baking sheet skin side down. Drizzle heavily with olive oil and season with salt pepper.
  5. Roast for 45 minutes on 400
  6. In a blender add the pulp of the squash, all the veggies and dried chipoltle.
  7. Blend to desired texture
  8. Freeze for later use or portion 2/3 mixture to 1/3 hot water for a savory soup

Place in a pan of water and cook until soft. Test with a knife to see if it is soft. Peel, seed and cut the butternut squash into large chunks. Wash and cut the carrots into large chunks as well. Add the stock to the soup pot, then the carrots and squash, then add water to barely cover the vegetables.

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