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We hope you got insight from reading it, now let’s go back to spicy butternut squash,carrot &leek soup recipe. To cook spicy butternut squash,carrot &leek soup you only need 5 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to cook Spicy Butternut Squash,Carrot &Leek Soup:
- Get 1 large butternut sqaush
- Prepare 3 medium carrots
- Provide 1 leek
- Get 1 1/4 cup olive oil, extra virgin
- Get 1 1/4 cup dried chipoltle seasoning
Steps to make 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
Another thank you to our reader, herewith some tips of preparing food safely.
It’s extremely important to prepare food safely to help stop harmful bacteria from spreading and growing. It is possible to take some actions to help protect yourself and your family from the spread of harmful bacteria.
Wash your hands
Your hands can easily spread bacteria around the kitchen and onto food. It is important to always wash your hands thoroughly with soap and warm water:
Before starting to prepare food After touching raw foods such as meat, poultry and veggies After going to the toilet After touching the bin after touching pets
Don’t forget to dry your hands thoroughly too, because wet palms spread bacteria more readily. Keep worktops clean
Before you start preparing meals, it is important worktops, kitchen utensils and chopping boards are all clean. If they have been touched by raw meat, poultry, eggs or vegetables you’ll need to wash them thoroughly.
You ought to change dish cloths and tea towels frequently to prevent any bacteria growing on the substance.
Raw foods like meat, fish and vegetables may contain harmful bacteria that can spread quite easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods from ready-to-eat meals, such as salad, fruit and bread. That is because these types of food won’t be cooked before you eat them, so any bacteria that get on the meals won’t be murdered.
To help prevent bacteria from spreading:
Do not let raw food like meat, fish or vegetables touch other food Do not prepare ready-to-eat food with a chopping board or knife which you’ve used to prepare uncooked food, unless they have been washed completely first Clean your hands thoroughly after touching raw meat, fish or vegetables and before you touch anything else Cover raw meat or fish and store on the bottom shelf of the fridge where they can not touch or drip onto other foods
Wash, peel or cook vegetables unless these are called’ready-to-eat' on the packaging
Examine the tag
It’s important to read food labels to be sure everything you’re going to use has been stored correctly (based on any storage directions ) and none of the food is past its’use by' date.
Food that goes off quickly usually has storage directions on the label that state how long you may keep the food and if it needs to go from the fridge.
This sort of food frequently has special packaging to help keep it fresh for longer. But it is going to go off immediately once you’ve opened it. This is why the storage instructions also tell you how long the food will maintain once the packaging has been opened. For instance, you might see’eat in two days of launching' on the tag. Use by dates
You shouldn’t use any food after the’use by' date, even when the food looks and smells nice, since it may contain dangerous bacteria. Best before dates
The’best before' dates marked on most foods are more about quality than security. If this date runs out, it doesn’t indicate that the food will probably be harmful, but its flavour, texture or colour may start to deteriorate.
An exception to that can be eggs, that have a best before date of no longer than 28 days after they are laid. Following this date that the quality of the egg will deteriorate if any salmonella germs are present, they can multiply to high levels and could make you ill.
If your plan is on using a egg after its best before date, make certain you only use it in dishes at which it’s going to be fully cooked, so that both yolk and white are strong, like in a cake or as a hard-boiled egg.
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