Spiced Butternut Squash Soup
Spiced Butternut Squash Soup

Hello everybody, it is John, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, spiced butternut squash soup. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

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. Butternut squash soup is a classic, feel-good soup recipe, especially during Autumn and Winter.

Spiced Butternut Squash Soup is one of the most well liked of recent trending meals in the world. It is simple, it is quick, it tastes yummy. It is appreciated by millions daily. Spiced Butternut Squash Soup is something that I’ve loved my entire life. They’re fine and they look wonderful.

To begin with this particular recipe, we must prepare a few components. You can cook spiced butternut squash soup using 11 ingredients and 14 steps. Here is how you cook that.

The ingredients needed to make Spiced Butternut Squash Soup:
  1. Take 1 Butternut squash
  2. Prepare 1/2 Onion
  3. Get 1/2 Japanese leek
  4. Prepare 1 1/2 tbsp Olive oil
  5. Prepare 50 ml White wine
  6. Take 1/2 tbsp Butter
  7. Get 100 ml Milk
  8. Make ready 1 dash Nutmeg powder
  9. Take 1 dash Fennel seeds
  10. Make ready 3 leaves Bay leaf
  11. Make ready 1 dash Coriander seeds

This doesn't come close to Velvety Squash Soup, which is great. I thought it was just average; even reviewed the ingredients to make sure I didn't forget anything because of the great reviews it received. Roast until squash is tender but not mushy. Turn the heat on low, add all the spices to the pot, stir and cook for.

Instructions 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!!

This Thai-spiced butternut squash soup is one of my go-to dishes during the winter and fall months. It is very easy to make and doesn't use a lot of ingredients. What makes this butternut squash soup different from others is that the soup uses a lot of Asian herbs and spices for flavoring. 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.

So that’s going to wrap it up with this exceptional food spiced butternut squash soup recipe. Thanks so much for your time. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!