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Chilli-spiced butternut soup recipe

Chilli-spiced butternut soup recipe


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  • Recipes
  • Dish type
  • Soup
  • Vegetable soup
  • Squash soup
  • Butternut squash soup

This golden, velvet-textured soup is very satisfying and perfect for a warm light lunch on a chilly day. Bramley apple adds a sweet-sour tang to the flavour, with added zip from chillies.

3 people made this

IngredientsServes: 4

  • 85g pepperoni sausage, diced
  • 1 large onion, chopped
  • 1 butternut squash, peeled, deseeded and chopped
  • 1 Bramley apple, peeled, cored and chopped
  • 1 garlic clove, crushed
  • sprig of fresh thyme or ½ tsp dried
  • ½ tsp crushed dried chillies
  • 600ml chicken stock
  • TO SERVE: wholemeal bread croûtons (made from 2 medium-thick slices of bread)

MethodPrep:30min ›Cook:1hr ›Ready in:1hr30min

  1. Put the pepperoni in a large, heavy-based saucepan and fry gently for 3–4 minutes until the fat runs off and the pieces are lightly browned. Lift out and drain on kitchen paper, leaving the fat in the pan. Reserve the pepperoni for garnish.
  2. Add the onion to the pan and fry gently in the pepperoni oil for 4–5 minutes, stirring occasionally, until softened.
  3. Stir in the squash, apple, garlic, thyme and chillies, cover and leave to cook on a very low heat for 45 minutes, stirring occasionally, until the squash is tender.
  4. Remove the sprig of thyme and tip the contents of the pan into a food processor or blender. Add about half the stock and process to a smooth purée. (You may need to do this in 2 batches.) Return to the pan and add the remaining stock. Reheat gently and season to taste.
  5. Serve the soup hot, with a few pieces of pepperoni and the croûtons sprinkled over.

Variations

*For a vegetarian version, replace the chicken stock with vegetable stock and use soya bacon bits or toasted pumpkin seeds to sprinkle over the soup in place of the pepperoni. You'll also need 1 tbsp olive oil to fry the onion. *If you prefer, a generous dash of chilli sauce can be added to the soup instead of the crushed dried chillies.

Cook's tip

To make crispy, low-fat croûtons, toast the bread on both sides, then cut off the crusts and cut into cubes.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

Had this today, really easy, really nice. Thanks-03 Jun 2013


How to Cook Delicious Butternut Soup

Butternut soup. Deliciously Creamy Butternut Squash Soup is so rich in butternut flavour! Full of butternut flavour, this soup is perfect for when you're craving a warm and creamy bowl of comfort. Watch how to make the best butternut squash soup in this short video!

This Butternut Squash Soup Recipe is creamy and delicious, without being loaded up with heavy cream. It's easy to prepare, and the incredible flavor of the butternut squash really shines. This butternut squash soup recipe is the best! You can cook Butternut soup using 8 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Butternut soup

  1. You need 1 of tbps oil.
  2. Prepare 1 of tbps garlic.
  3. It’s 2 of tps Ginger.
  4. You need 800 gms of butternut.
  5. You need 1.5 of ltrs of vegetables stock.
  6. You need 150 ml of cream.
  7. Prepare Pinch of salt.
  8. It’s Pinch of black pepper.

Made with squash, ginger, rosemary & sage, it's super creamy and full of My favorite fall tradition is making butternut squash soup on Sunday afternoons. This Crockpot Butternut Squash Soup recipe is naturally vegan and gluten-free, easy to make, and SO delicious! Butternut Squash Soup is a creamy bowl of comfort food goodness! Butternut Squash Soup is a classic soup dish.

Butternut soup step by step

  1. Cooking onions to golden brown, add garlic,ginger and cook for 3mins.
  2. Then add roasted butternut then stir for 10mins.
  3. Add vegetables stock and leave it to simmer for 15mins.
  4. Add cooking cream then blend then serve.

It's smooth and creamy and total comfort. Making soup from butternut squash is one of our go-to moves during the fall. This soup will work without them! You simply roast the squash with a couple diced potatoes until tender. A soul-warming, flavorful soup that's perfect for fall and winter.


Healthy Butternut Squash Soup Recipe

Healthy Butternut Squash Soup Recipe with Celery Root, Apples, and Herbes de Provence. This classic French combination is a treat on the dinner table and easy on the hips.

We’ve has some of the coldest days of winter this week, here in western North Carolina. So fridged, my hands are cracking, even they’ve not been exposed to the elements.

All I want to do is wrap up in a blanket, sit by the blazing fireplace, and read. All I want to eat is piping-hot soup… Like our Butternut Squash Soup Recipe.

This healthy butternut squash soup is savory-sweet, with a delicate herby note.

It’s loaded with hearty butternut squash, celery root, onions, and garlic a classic french combination. Then we added apples for a touch of sweetness, and fragrant Rodelle Herbes de Provence to round out the rustic french appeal.

Herbes de Provence is an herb blend that incorporates all the flavors of a french countryside: rosemary, thyme, lavender, bay, basil, marjoram, along with a few other herbs. The lavender gives the herb blend a unique quality that makes plain-jane dishes stand out.

I made this slow cooker friendly recipe with my new favorite kitchen toy.

It’s a cross between a slow cooker, an electric searing station, and a hot plate. Meaning, it’s an all-in-one must-have kitchen tool. Not really a toy at all!

The new KitchenAid Multi-Cooker is a brilliant invention, making it possible to sear, simmer, and slow cook all in one easy-to-clean electric pot.

It’s safe to leave for hours on its slow cooker setting, and eliminates the need to brown vegetables or meats in a separate pan before adding to the slow cooker.

There’s an additional Stir Tower Attachment for the KitchenAid Multi-Cooker, to simplify dishes that you would normally babysit with a wooden spoon.

Imagine not having to stand over risotto and continually stir. You just set the KitchenAid Stir Tower to your desired speed and time and let it do the work.

In all honesty, at first I thought it was silly to have a device do the stirring. Yet now that I’ve tried it, I’m amazed at how hands-free dinner can be. Realistically, I could sear something in the morning, set the temperature and stir settings, and leave the house without care.

And that’s exactly what I did with this healthy butternut squash soup recipe. I seared the veggies and apples to soften and release their flavors, stirring with the stir tower… while I did homework with the kids.

Then I came back later, added vegetable broth and Rodelle Herbes de Provence, and set it to simmer for a couple hours while I worked out and visited with a neighbor.

When we were ready to eat, I used an immersion blender to puree the soup until smooth, creating a ultra healthy plant-based dinner that filled and warmed our bellies.

Today I’m giving away an awesome KitchenAid Multicooker and Stir Tower (worth $350) along with three of my favorite Rodelle Spice Blends: Herbes de Provence, Texas Style Brisket Rub, and Sriracha Seasoning.

To Enter: Follow to prompts in the automated entry form below. For US residents only.


My best butternut soup recipe

Around mid-2017 I decided to make my best butternut & sweet potato soup recipe and to add the flavourings that I really like with it. I luckily recorded this in my notes on my phone but never got around to blogging about it. I wanted my soup to be bright with a touch of heat and acidity because so many butternut soups are just flat and bland. The ginger and citrus give this soup a delicious wake-up call. I like there to be a hint of spice in the mix so I opted for cumin, turmeric and masala. I don’t need any heat as in chilli, but occasionally add a pinch of dried chilli flakes. If heat is important to you I would suggest adding it to your preference. This is my basic formula for my best butternut soup recipe and I have played around with variations. Last week when I made it again, I used celery instead of leeks and roasted the butternut & sweet potato before. I used small butternut as it was all I had so I added 3 carrots to the tray. It all turned out perfectly. I don’t think you need to worry too much about precision here.

*Cooks notes – If you want to roast the sweet potato and butternut before, and this does add depth, toss the vegetable lightly in olive oil, spread out onto a baking tray and season with salt & pepper. Roast in a pre-heated oven that has been preheated to 190C / F for 35 – 40 minutes and until they just start taking on some colour and are just cooked through. Alternatively, skip this step.

This soup will only be as nice with the orange variety of sweet potato and if you don’t have, just use one large butternut or 2 medium instead. Pumpkin would also work equally as well to replace the butternut.

To make this recipe vegan, use olive oil only and finish it off with coconut cream/milk instead of the cream.

I use around 1 litre to I litre and a cup (250ml) of stock depending on how thick I like it and how big my vegetables are.


Roasted Butternut Squash Soup

With winter weather approaching, I wanted to perfect butternut squash soup that was not only easy to make but also incredibly delicious.

After a few trial runs, I reached the perfect intersection of minimal effort and maximum flavor. Let us show you how easy it is to make this seriously dreamy butternut squash soup that’s perfect for the holidays and beyond.

This 10-ingredient soup starts with roasting the squash, carrots, onion, and garlic to enhance their natural sweetness and maximize flavor. We also tested just sautéing the vegetables in a pot for ease, but the flavor was nowhere near as rich and complex.

Once roasted, the veggies are transferred to a Dutch oven or pot with vegetable broth, coconut milk for creaminess, and cinnamon for a hint of warm spice. And for even more fall flavor and heat, we like to add a little nutmeg and cayenne. That’s it! Simplicity at its finest.

Once the flavors have melded together, the soup is puréed to a creamy and luxurious texture.

And optionally, for a contrast of textures, we like topping it with croutons (gluten-free as needed) and/or toasted pumpkin seeds.

We hope you LOVE this butternut squash soup! It’s:

Creamy
Nourishing
Comforting
Savory-sweet
Subtly spiced
& Delicious!

It’s the perfect side dish for the holidays and beyond! It pairs well with other sides and/or nearly any main. We think it would pair especially well with our Vegan Lentil Nut “Meatloaf”, Radicchio Salad with Cashew Ricotta Dressing, and/or Roasted Brussels Sprouts with Balsamic Reduction.


METHOD


* season butternut with salt and pepper add to pot with one cup water cook until tender, puree and set aside.
* Saute onion with ghee (Clarified butter) until soft, add garlic, chilli & jeeru (cumin). Braise for a minute.
* add chicken pieces with Aromat (a South African Spice), lemon pepper & white pepper. Cook until meat change color.
* add the butternut, carrots, spaghetti and water. Give a boil, lower heat and simmer until spaghetti tender.
* Lastly add the cream and milk.
* garnish with coriander leaves
* serve with pur and / or croutons


Recipe Summary

  • 1 teaspoon ground ginger
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground white pepper
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cubeb pepper (optional)
  • ¼ teaspoon nutmeg (freshly grated)
  • 1 onion (medium coarsely chopped)
  • 1 ½ tablespoons extra-virgin olive oil
  • Coarse salt
  • 2 pounds butternut, kabocha or calabaza squash (peeled, seeded and cut into 1 1/-inch cubes)
  • 2 tablespoons tomato paste
  • 4 cups water
  • ½ cup crème fraîche or heavy cream
  • ¼ pound aged goat cheese (shredded)
  • Harissa
  • Freshly ground black pepper

In a small bowl, combine all of the ingredients. Sift through a fine sieve and store in an airtight container.

In a large, heavy pot, toss the onion with the olive oil and 1 teaspoon of salt. Cover and cook over moderately low heat, stirring occasionally, until the onion is very soft, about 10 minutes. Stir in the squash, cover with a round of parchment paper and the lid and cook for 20 minutes.

Add the tomato paste, 1 teaspoon of the spice blend and the water to the pot and bring to a boil. Reduce the heat and simmer until the squash is tender, 20 minutes. Let cool.

Working in batches, puree the soup in a blender add the crème fraîche, three-fourths of the cheese and 1 teaspoon of harissa to the last batch. Return all of the soup to the pot and season with salt and black pepper. Serve the soup, passing the remaining cheese and more harissa at the table.


How to Make Butternut Squash Soup

This is a simple recipe and is just perfect for chilly days. By roasting the squash cut in half, we cut down on hands-on time. The squash happily roasts away in the oven and becomes sweet and tender.

The ingredient list is simple and pretty short. We will need a squash, garlic, and fresh herbs. I love thyme, but rosemary and sage are also really lovely in this soup. By roasting the squash with the garlic and herbs, it becomes fragrant and flavorful.

When the squash is tender and caramelized, it’s time to blend. I love using a rich stock. For a vegetarian soup, try this homemade veggie stock. It is packed with so much flavor, we will often sip it by itself. For a chicken stock, I love using bone broth. (Here’s our homemade bone broth.)

If you are using store-bought stock, try to use something that’s a bit richer in flavor. I’ll often reach for store-bought bone broths since they usually have more flavor than regular canned or boxed stock.

Since this recipe is so darn simple, you can play around with it as much as you like. Try other varieties of squash or use pumpkin in place of the butternut squash. Or add some roasted potatoes, onions or carrots. We use potatoes and carrots to make our popular vegetable soup.

We love adding a tiny splash of cream at the end, too. It really makes the soup silky-smooth. If you are vegan, a little unsweetened coconut milk is a lovely idea. Or, take a look at our dreamy butternut squash soup that’s vegan and still unbelievably delicious.


Easy Butternut Squash Soup Recipe

It&rsquos a fantastic base recipe to one of the most quick Holiday soup recipes out there. And best of all, it&rsquos not too rich and wonderfully healthy. With just 2 main ingredients: butternut squash soup and some broth is what makes this recipe super duper amazing. A touch of olive oil for searing, and some seasoning with salt and pepper is all you need to make this one of the best butternut squash soups you&rsquoll ever make. It&rsquos like the easiest and healthiest comfort foods you can make that&rsquos satisfying and fuels the soul. If you&rsquore looking for a great paleo soup here it is! The holidays will be so much easier when you make this soup to share with family.

VIDEO: Quick and Delicious Butternut Squash Soup Recipe


Method

Preheat the oven to 180ºC/350ºF/gas 4. Dissolve the vegetable stock cubes in 1½ litres boiling water. Add the squash to a roasting tray with 2 tablespoons olive oil and the spices. Mix to coat then cook in the oven for 20 to 25 minutes, or until soft.

Meanwhile, place a pan on a medium heat and add the remaining olive oil. Add the onion, carrot, celery, garlic and chilli and sweat for 10 minutes, or until softened but not coloured. Add the roasted squash and vegetable stock to the pan. Bring to the boil then reduce to a simmer for 5 to 10 minutes, or until all of the vegetables are soft and cooked through.

Blitz with a hand blender or in a food processor until smooth. Taste and season accordingly with salt, pepper and a squeeze of lemon juice then sprinkle with some chopped parsley.



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