Spiced Butternut Squash Soup
Spiced Butternut Squash Soup

Hello everybody, it is Jim, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, spiced butternut squash soup. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Spiced Butternut Squash Soup is one of the most popular of recent trending foods in the world. It is easy, it’s quick, it tastes yummy. It is appreciated by millions every day. Spiced Butternut Squash Soup is something which I’ve loved my entire life. They’re nice and they look fantastic.

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.

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

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

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!!

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 is going to wrap it up with this special food spiced butternut squash soup recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!