Spiced Butternut Squash Soup
Spiced Butternut Squash Soup

Hello everybody, it is me again, Dan, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, spiced butternut squash soup. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Spiced Butternut Squash Soup is one of the most well liked of current trending meals on earth. It’s simple, it is fast, it tastes yummy. It is appreciated by millions daily. Spiced Butternut Squash Soup is something which I’ve loved my entire life. They’re fine and they look wonderful.

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. This Butternut Squash Soup Recipe is creamy and delicious, without being loaded up with heavy cream.

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

Roast until squash is tender but not mushy. Turn the heat on low, add all the spices to the pot, stir and cook for. 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.

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!!

Great recipe - baking the butternut squash in the oven makes it so much easier than peeling and chopping a squash. 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. The perfect option for lunch or an evening snack.

So that’s going to wrap this up for this exceptional food spiced butternut squash soup recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!