Spiced Butternut Squash Soup
Spiced Butternut Squash Soup

Hey everyone, it is me, Dave, welcome to my recipe site. Today, we’re going to make a special dish, spiced butternut squash soup. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Spiced Butternut Squash Soup is one of the most favored of current trending meals on earth. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. Spiced Butternut Squash Soup is something that I have loved my whole life. They are fine and they look wonderful.

I have made it for several large groups and everyone always goes back for seconds. To save time and effort I recommend buying pre-cut Butternut Squash as those things are a pain to cut. This Butternut Squash Soup Recipe is creamy and delicious, without being loaded up with heavy cream.

To get started with this recipe, we must first prepare a few components. You can cook spiced butternut squash soup using 11 ingredients and 14 steps. Here is how you can achieve it.

The ingredients needed to make Spiced Butternut Squash Soup:
  1. Get Butternut squash
  2. Get Onion
  3. Make ready Japanese leek
  4. Prepare Olive oil
  5. Take White wine
  6. Prepare Butter
  7. Get Milk
  8. Make ready Nutmeg powder
  9. Prepare Fennel seeds
  10. Take leaves Bay leaf
  11. Prepare Coriander seeds

What makes this butternut squash soup different from others is that the soup uses a lot of Asian herbs and spices for flavoring. Butternut Squash is my favourite of the winter squashes so it's only fitting that this is the first of my more wintery recipes. Not only is the recipe delicious it's also very budget friendly to make. We made a huge batch of this butternut squash soup and shared it with some neighbors and friends who were over I used pumpkin pie spice instead of cinnamon and nutmeg, and chicken stock rather than vegetable stock.

Steps to make Spiced Butternut Squash Soup:
  1. Remove the seeds from the butternut squash, cut into easy to handle pieces, and scrape the skin off.
  2. Cut it into 5-6 cm cubes.
  3. Slice the onion thinly and the Japanese leek into thin round slices.
  4. Use the same amount of coriander seeds and fennel seeds.
  5. Heat the olive oil and sauté the onion and leek being careful not to burn it. Add some salt and once the onions are transparent, add the butter.
  6. Add the spices and sauté until fragrant.
  7. Scrape the bottom of the pan with a wooden spatula.
  8. Pour in the white wine and boil off the alcohol.
  9. Sauté until the liquid evaporates.
  10. Add the butternut squash, pour in water to cover the squash, and drop in the bay leaves.
  11. Bring it to a boil, remove any scum, cover, and simmer over medium heat.
  12. Once the butternut squash is tender, turn off the heat and wait until cool. In an electric mixer, blend the ingredients in 2 batches.
  13. Return it to the pot, add the milk and season it with salt and nutmeg.
  14. Pour it in a bowl, garnish it with some green, and bon appetit!!

Roast until squash is tender but not mushy. Turn the heat on low, add all the spices to the pot, stir and cook for. Cook a big batch of this filling spiced lentil and squash soup and freeze the leftovers for a speedy supper another day. Blitz the soup with a stick blender until smooth, then season to taste. This soup celebrates autumn flavors with roasted butternut squash and apples.

So that’s going to wrap this up with this special food spiced butternut squash soup recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this webpage on your browser, and share it to your family, colleague and friends. Thank you for reading, I hope this webpage becomes “the place to be” when it comes to spiced butternut squash soup cooking. Go on get cooking!