Spicy Butternut Squash,carrot &leek Soup (1 Hour)

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Today's feature is the spicy butternut squash,carrot &leek soup. This delightful recipe is straightforward and quick to prepare.

All you need are 5 ingredients and the readiness to follow 8 easy steps.

• 1 large butternut sqaush
• 3 medium carrots
• 1 leek
• 1 1/4 cup olive oil, extra virgin
• 1 1/4 cup dried chipoltle seasoning

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We trust that you’ve gained some insightful insights from this information. Now, let’s return to the preparation of the "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

We're sure that by accurately following the recipe we've provided, from the ingredients to the steps, you'll achieve superb results.

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