Mandys spicy butternut squash soup. It is dairy-free, vegetarian, and absolutely delicious. We know that you can easily cook it on the stove-top or oven. Aged goat cheese is a key ingredient in this creamy soup from the Rif Mountains in northern Morocco.

The recipe for the spice blend makes more than you need. I seared the veggies and apples to soften and release their flavors. It adds just the right balance for the squash. You can cook Mandys spicy butternut squash soup using 19 ingredients and 5 steps. Here is how you cook that.

Ingredients of Mandys spicy butternut squash soup

You need of The butternut squash".
It's 1 large of butternut squash washed and trimmed seeds removed (do not peel off the skin).
You need 1 medium of hot red chilli pepper diced.
It's 4 of garlic cloves chopped.
Prepare 2 tbsp of butter.
You need 2 tsp of ground cumin.
You need to taste of salt and pepper.
You need of Soup base:.
You need 3 tbsp of butter to saute vegetables.
It's 1 large of onion, chopped.
You need 2 large of carrot peeled and sliced.
Prepare 1 cup of mushrooms sliced.
Prepare 2 of long red peppers sliced.
It's 2 of dried bay leaves.
You need 1 of vegetable stock cube.
It's 1 tbsp of oregano (dried).
Prepare 2 tbsp of sweet paprika.
It's 1 tsp of ground cumin.
Prepare of enough water to cover all veg(about 8 cups).

I found this spicy squash soup in the October chapter of the book, which is where the book begins. I was torn between this soup and her recipe for Adrianna titled this soup "Chorizo"-Spiced Squash Soup, which I am sure is a more accurate title, but… I never liked sausage, even when I ate meat, so. A spicy and warming soup, great for when its cold outside! This recipe has been submitted by the Good Food community.

Mandys spicy butternut squash soup step by step

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.

Adapted from Chef Jesús González, Chef of La Cocina Que Canta at Rancho La Puerta. A combination of sweet from the squash and spicy from the peppers. Set the burner on low and add the chicken stock until the soup reaches desired. I think it's that you can warm your hands up as your eat and alternate between using a. If you don't have a scale at home, I recommend weighing the squash when you buy it!