Spicy Butternut Squash, Potato and Carrot Soup
- Prep Time 50 Minutes
- Cook Time 15 Minutes
- Servings
This soup really was so easy to make. I like to add a little spice to my soups but you can of course omit these spices if you prefer.
Ingredients
- 1 tablespoon olive oil
- 2 bay leaves
- 2 garlic cloves
- 1 butternut squash, peeled and chopped
- 1 potato peeled and cubed
- 3 celery sticks
- 1 small yellow onion, chopped
- 1 teaspoon chili powder
- 1/2 teaspoon black pepper
- 1 sprig of fresh rosemary
- 3 pint fresh chicken stock
- 1/2 chopped jalapeno
- 1 teaspoon Irish atlantic sea salt with chili flakes
Instructions
Begin by preparing all your vegetables.
Heat oil in a large saucepan and add all spices and herbs.
After about 20 seconds or so add all the vegetables.
Saute the vegetables for a few minutes coating them with all the herbs and spices.
Pour in the chicken stock.
Cook slowly for 30 - 45 minutes, depending on how small you chopped your vegetables.
Once cooled, blend and add a little more stock if you find it too thick.