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Recipe of Perfect Spicy Butternut Squash Soup

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Spicy Butternut Squash Soup

Before you jump to Spicy Butternut Squash Soup recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Will Save You Cash.

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A large amount of electricity is consumed by freezers as well as refrigerators, and it's even worse if they are working inefficiently. You can certainly save up to 60% on energy once you get a new one, in comparison to those from longer than ten years ago. The right temperature settings for your fridge and freezer, whereby you'll be saving electrical power and optimising the preservation of food, is 37F as well as 0F. Checking that the condenser is actually clean, which means that the motor needs to run less often, will also save electricity.

The kitchen by itself gives you many small ways by which energy and money can be saved. Eco-friendly living is not really that difficult. A lot of it is basically using common sense.

We hope you got benefit from reading it, now let's go back to spicy butternut squash soup recipe. To make spicy butternut squash soup you only need 11 ingredients and 8 steps. Here is how you do it.

The ingredients needed to prepare Spicy Butternut Squash Soup:

  1. Prepare 1 of butternut squash.
  2. Prepare 2 of onions.
  3. You need 3 of garlic cloves.
  4. Get 2 of red chillies.
  5. Prepare 2 tbsp of olive oil.
  6. Use 1 tbsp of butter.
  7. Prepare 4 tbsp of creme fraiche.
  8. Provide 1.6 L of vegetable stock.
  9. Prepare of Salt.
  10. Get of Pepper.
  11. Take of Chilli flakes.

Instructions to make Spicy Butternut Squash Soup:

  1. Preheat oven to 200oC.
  2. Peel and deseed the butternut squash. Cut into large cubes, toss in olive oil then roast in oven for 30mins (turning once during cooking) until golden and soft.
  3. Dice onions and garlic.
  4. Finely chop red chillies.
  5. Melt butter in large saucepan. Add onions, garlic and chillies. Cover and cook on low heat for 15mins until onions are completely soft.
  6. Tip butternut squash into the pan, add the vegetable stock and 4tbsp creme fraiche. Stir well. Cover and simmer for 10mins.
  7. Remove from heat and blend until smooth.
  8. Gently reheat and season to taste. Serve topped with black pepper and chilli flakes.

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