Spiced Butternut Squash Soup
Spiced Butternut Squash Soup

Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, spiced butternut squash soup. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Spiced Butternut Squash Soup is one of the most well liked of current trending meals in the world. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. They are nice and they look fantastic. Spiced Butternut Squash Soup is something that I have loved my entire life.

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

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

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!!

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. Peel and seed squash, reserving peels, trimmings, and seeds. Heat a large Dutch oven over medium-high heat. This Thai-spiced butternut squash soup is one of my go-to dishes during the winter and fall months.

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