Hey everyone, it is me, Dave, welcome to my recipe site. Today, we’re going to make a tasty dish, spiced butternut squash soup. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Spiced Butternut Squash Soup is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. They’re fine and they look fantastic. Spiced Butternut Squash Soup is something which 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. Butternut squash soup is a classic, feel-good soup recipe, especially during Autumn and Winter.
To begin with this recipe, we must prepare a few ingredients. You can have spiced butternut squash soup using 12 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Spiced Butternut Squash Soup:
- Make ready 32 ounces Turkey Stock (Chicken broth can be substituted)
- Make ready 1 Butternut Squash
- Take 1 small onion
- Get 2 cloves garlic
- Get 1/4 teaspoon cumin
- Make ready 1/4 teaspoon coriander
- Prepare 1/4 teaspoon fenugreek
- Get 1/4 teaspoon garlic salt
- Get 1/4 teaspoon pepper
- Take 1/2 cup roasted pumpkin seeds (for topping)
- Make ready 1/2 cup queso fresco (for topping)
- Prepare 1 Tablespoon olive oil
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.
Instructions to make Spiced Butternut Squash Soup:
- Peel the squash and remove seeds
- Cut into roughly 1 inch cubes
- In a large pot, combine turkey stock and squash. Bring to boil.
- Reduce heat and simmer until squash is tender. (About 30-40 minutes)
- Meanwhile, dice onion and mince garlic. Saute onion in olive oil until tender. Add garlic, saute until lightly browned and fragrant.
- When squash is tender, use a slotted spoon to transfer to blender. Add about 1/4 cup of liquid from the pot. Remove center from blender lid and replace with a towel to allow steam to escape. Blend with onions and garlic until smooth.
- Add pureed squash back into pot. Add spices and stir well.
- Return soup to gentle simmer and let flavors develop in covered pot for at least 30 minutes but up to 2 hours.
- Stir well before serving and top with pumpkin seeds and cheese.
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’s going to wrap this up for this instant food spiced butternut squash soup recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be interesting food at 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!
