Spiced Butternut Squash Soup
Spiced Butternut Squash Soup

Hello everybody, it is me, Dave, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, spiced butternut squash soup. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Spiced Butternut Squash Soup is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It is easy, it’s fast, it tastes delicious. Spiced Butternut Squash Soup is something which I have loved my entire life. They are fine and they look fantastic.

Melt the butter in a large pot over medium heat. Add the onion, leek and garlic, and saute for a few minutes, until tender. Pour the chicken broth into the pot. Add the potatoes, and bring to a boil.

To get started with this particular recipe, we have to prepare a few ingredients. You can have spiced butternut squash soup using 12 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Spiced Butternut Squash Soup:
  1. Take 32 ounces Turkey Stock (Chicken broth can be substituted)
  2. Get 1 Butternut Squash
  3. Take 1 small onion
  4. Get 2 cloves garlic
  5. Make ready 1/4 teaspoon cumin
  6. Take 1/4 teaspoon coriander
  7. Make ready 1/4 teaspoon fenugreek
  8. Get 1/4 teaspoon garlic salt
  9. Prepare 1/4 teaspoon pepper
  10. Prepare 1/2 cup roasted pumpkin seeds (for topping)
  11. Prepare 1/2 cup queso fresco (for topping)
  12. Get 1 Tablespoon olive oil

A deliciously warming and lightly spiced soup made with butternut squash and coconut milk. Heat the oil in a large pan. Sweet by roasting the squash first with maple syrup and brown sugar. Spicy by adding a chili in adobo sauce and curry powder.

Instructions to make Spiced Butternut Squash Soup:
  1. Peel the squash and remove seeds
  2. Cut into roughly 1 inch cubes
  3. In a large pot, combine turkey stock and squash. Bring to boil.
  4. Reduce heat and simmer until squash is tender. (About 30-40 minutes)
  5. Meanwhile, dice onion and mince garlic. Saute onion in olive oil until tender. Add garlic, saute until lightly browned and fragrant.
  6. 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.
  7. Add pureed squash back into pot. Add spices and stir well.
  8. Return soup to gentle simmer and let flavors develop in covered pot for at least 30 minutes but up to 2 hours.
  9. Stir well before serving and top with pumpkin seeds and cheese.

Sweet by roasting the squash first with maple syrup and brown sugar. Spicy by adding a chili in adobo sauce and curry powder. Rounded out with nutmeg and cinnamon and you've got one delicious, hearty soup. It really would've been awesome with crumbled bacon on top for a salty kick. A flavorful, spicy, and super easy fresh roasted butternut squash soup with tangy Granny smith Apple and subtle heat of chilies!

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