Spiced Butternut Squash Soup
Spiced Butternut Squash Soup

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, spiced butternut squash soup. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Spiced Butternut Squash Soup is one of the most favored of recent trending foods on earth. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. Spiced Butternut Squash Soup is something which I’ve loved my whole life. They’re fine and they look wonderful.

To begin with this particular recipe, we have to 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. Make ready 1 Butternut squash
  2. Prepare 1/2 Onion
  3. Make ready 1/2 Japanese leek
  4. Take 1 1/2 tbsp Olive oil
  5. Get 50 ml White wine
  6. Take 1/2 tbsp Butter
  7. Make ready 100 ml Milk
  8. Make ready 1 dash Nutmeg powder
  9. Prepare 1 dash Fennel seeds
  10. Make ready 3 leaves Bay leaf
  11. Make ready 1 dash Coriander seeds
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!!

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