Spiced Butternut Squash Soup
Spiced Butternut Squash Soup

Hey everyone, it is Drew, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, spiced butternut squash soup. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Spiced Butternut Squash Soup is one of the most well liked of current trending foods in the world. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. Spiced Butternut Squash Soup is something which I have loved my entire life. They are fine 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. Aged goat cheese is a key ingredient in this creamy soup from the Rif Mountains in northern Morocco. Paula Wolfert uses Midnight Moon by Cypress Grove, but goat Gouda also works well.

To get started with this 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 that.

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

My spicy butternut squash soup recipe is easy to make and is also vegan friendly. It's a deliciously tasty winter warmer spiced with fresh chilli. We made a huge batch of this butternut squash soup and shared it with some neighbors and friends who were over throughout the weekend. You can add a little curry powder, too, if you like curry.

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!!

We made a huge batch of this butternut squash soup and shared it with some neighbors and friends who were over throughout the weekend. You can add a little curry powder, too, if you like curry. 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.

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