Spicy Butternut Squash,Carrot &Leek Soup

Name: Spicy Butternut Squash,Carrot &Leek Soup
Total time: 3600 s
Yield: 8 servings
Cuisine: American
Ingredients: 1 large butternut sqaush; 3 medium carrots; 1 leek; 1 1/4 cup olive oil, extra virgin; 1 1/4 cup dried chipoltle seasoning

Idocook @cook_2832723

Feeling Lazy? Frigid outside? This soup is perfect.

Idocook @cook_2832723

Feeling Lazy? Frigid outside? This soup is perfect.

Saved

Ingredients

1 hour

8 servings

1 largebutternut sqaush
3 mediumcarrots
1leek
1 1/4 cupolive oil, extra virgin
1 1/4 cupdried chipoltle seasoning

Saved

Steps

1 hour

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