Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, spiced butternut squash soup. One of my favorites food recipes. This time, I will 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 meals on earth. It is enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. Spiced Butternut Squash Soup is something that I have loved my whole 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. I first shared this butternut squash soup recipe back on the blog four years ago, but thought it was worth bumping it back to the top of the blog today in I used chicken broth and coconut milk and a fall spice blend rather than the individual spices.
To get started with this particular recipe, we have to 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:
- Take 1 Butternut squash
- Get 1/2 Onion
- Take 1/2 Japanese leek
- Make ready 1 1/2 tbsp Olive oil
- Take 50 ml White wine
- Get 1/2 tbsp Butter
- Make ready 100 ml Milk
- Prepare 1 dash Nutmeg powder
- Take 1 dash Fennel seeds
- Take 3 leaves Bay leaf
- Take 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. Butternut Squash is my favourite of the winter squashes so it's only fitting that this is the first of my more wintery recipes. Not only is the recipe delicious it's also very budget friendly to make.
Instructions to make Spiced Butternut Squash Soup:
- Remove the seeds from the butternut squash, cut into easy to handle pieces, and scrape the skin off.
- Cut it into 5-6 cm cubes.
- Slice the onion thinly and the Japanese leek into thin round slices.
- Use the same amount of coriander seeds and fennel seeds.
- 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.
- Add the spices and sauté until fragrant.
- Scrape the bottom of the pan with a wooden spatula.
- Pour in the white wine and boil off the alcohol.
- Sauté until the liquid evaporates.
- Add the butternut squash, pour in water to cover the squash, and drop in the bay leaves.
- Bring it to a boil, remove any scum, cover, and simmer over medium heat.
- Once the butternut squash is tender, turn off the heat and wait until cool. In an electric mixer, blend the ingredients in 2 batches.
- Return it to the pot, add the milk and season it with salt and nutmeg.
- 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. 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. 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.
So that is going to wrap this up with this exceptional food spiced butternut squash soup recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
