Recipe of Super Quick Homemade Spicy butternut soup

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Before you jump to Spicy butternut soup recipe, you may want to read this short interesting healthy tips about Foods That Make Your Mood Better.

Most of us have been taught to believe that comfort foods are not good and to be avoided. If your comfort food is candy or junk food this is true. Otherwise, comfort foods can be really nourishing and good for you. A number of foods really do boost your mood when you eat them. If you feel a little bit down and you need a happiness pick me up, try a couple of these.

Grains can be good for driving away a bad mood. Quinoa, millet, teff and barley are all really great for helping raise your happiness levels. They fill you up better and that can help you with your moods as well. Feeling famished can be a real downer! The reason these grains can improve your mood is that they are easy for your stomach to digest. They are simpler to digest than other foods which helps kick up your blood sugar levels and that, in turn, improves your mood.

You can see, you don't need junk food or foods that are terrible for you to feel better! Try some of these suggestions instead.

We hope you got benefit from reading it, now let's go back to spicy butternut soup recipe. To make spicy butternut soup you need 12 ingredients and 4 steps. Here is how you achieve that.

The ingredients needed to cook Spicy butternut soup:

1. You need 1.5 kg of butternut chopped into small chunks.
2. Provide 2 of leeks washed and roughly chopped.
3. Use 1 of large onion.
4. Get 4 cloves of garlic roughly chopped.
5. You need 1.5 litres of water to cover contents in pot.
6. Take 500 ml of chicken stock.
7. Use 1 pinch of salt and a little extra reserved for croutons.
8. Use 1 pinch of cracked black pepper plus a little extra for topping of soup.
9. Use 1/2 teaspoon of chilli flakes.
10. Get 1 slice of stale bread.
11. Prepare 1 teaspoon of olive oil and extra to drizzle over soup.
12. Provide 1 of dollop of cream(optional).

Steps to make Spicy butternut soup:

1. On a medium heat, sauté the onion and leek and then garlic in Extra Virgin Olive Oil. When the onion is translucent, add the pumpkin and leave to caramelize for 5-10 minutes..
2. Add vegetable/chicken stock and water. Allow to simmer on a medium to low heat for 25-30 minutes or until the pumpkin has a really soft consistency..
3. If you own a stick blender, blend to a smooth consistency or if you're like me, you like your soup chunky, serve with crisp croutons.
4. To make the croutons, take a slice of stale bread and chop roughly, spread on a baking tray, drizzle with olive oil and season with salt and pepper. Toast in the oven for 10 minutes. Serve whilst warm and crisp, top the soup with your croutons, an extra drizzle of olive oil and a a dollop of cream if you like..

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